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Fish Forcemeat Balls

Chef.at.Home's picture
Ingredients
  Hot cream/Evaporated milk / milk 1⁄2 Cup (8 tbs)
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Eggs 2 , well beaten
  Raw fish fillets 1 1⁄2 Cup (24 tbs) (Halibut / Bass, Shad / Canned Salmon / Tuna Fish)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boiling water 2 Cup (32 tbs)
Directions

1. Pour the heated cream or milk over the bread crumbs, stir to mix thoroughly, then add eggs and beat until the mixture is smooth and thickened.
2. Put the fish through the food chopper 3 times.
3. Add the ground fish, salt and pepper to the egg and milk mixture. Beat until smooth.
4. Drop from a teaspoon into the boiling water and cook 8 to 10 minutes. Remove with a slotted spoon.
5. Serve as a garnish for baked or boiled fish or fish pudding; or use as a stuffing when baking small fish. Place 1 forcemeat dumpling inside each small fish before baking; use 2 or more for larger fish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Servings: 
4

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