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Fish Balls With Mangetouts

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  Groundnut oil 2 Tablespoon
  Mangetouts 6 Ounce, topped and tailed (175 G)
  Spring onions 2 , sliced
  Chopped ginger 1 Tablespoon
  Cornflour 1 Teaspoon
  Chicken or fish stock 1⁄4 Pint (150 Ml)
  Light soy sauce 1 Tablespoon
For the fish balls:
  Haddock fillet 8 Ounce, skinned (250 G)
  Scallops 6 Ounce (175 G, Thawed If Frozen)
  Spring onions 2 , chopped
  Bacon rasher 1 , derinded and chopped
  Medium dry sherry 1 Tablespoon
  Light soy sauce 2 Tablespoon
  Egg white 1
  Salt To Taste
  Pepper To Taste

1. First prepare the fish balls: put all the ingredients in a food processor or blender and work together until smooth. With wet hands shape into 16-18 balls and steam in 2 batches on a lightly greased steamer base for about 5 minutes, until firm. Transfer to a warmed serving dish and keep warm.
2. Meanwhile, heat the oil in a wok, add the mangetouts, spring onions and ginger and stir-fry for 2 minutes.
3. Blend the cornflour, stock and soy sauce together, add to the wok and cook, stirring, until thickened. Season with salt and pepper. Serve the mangetouts and sauce as soon as possible with the fish balls.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1188 Calories from Fat 615

% Daily Value*

Total Fat 68 g104.4%

Saturated Fat 14.8 g73.8%

Trans Fat 0 g

Cholesterol 125.9 mg42%

Sodium 5463.6 mg227.6%

Total Carbohydrates 71 g23.8%

Dietary Fiber 6.4 g25.4%

Sugars 15.9 g

Protein 73 g146.4%

Vitamin A 50.6% Vitamin C 198.7%

Calcium 20.8% Iron 41.1%

*Based on a 2000 Calorie diet

Fish Balls With Mangetouts Recipe