Fish Balls With Vegetables Recipe
Ingredients
| Cod | 1 Pound | |
| Chopped onion | 2 Tablespoon | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Cornstarch | 1 Tablespoon (Blended With 0.5 Cup Water) | |
| Soy sauce | 1 Tablespoon | |
| Sweet red pepper | 1 , seeded and chopped | |
| Oil | 2 Tablespoon | |
| Mushrooms | 1⁄2 Pound, sliced | |
| Bean sprouts | 1 Pound | |
| Chopped parsley | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 284 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 101.6 mg33.9%
Sodium 479.5 mg20%
Total Carbohydrates 21 g7%
Dietary Fiber 3.9 g15.5%
Sugars 7.9 g
Protein 29 g57.2%
Vitamin A 28.7% Vitamin C 105.3%
Calcium 6.8% Iron 15.9%
*Based on a 2000 Calorie diet
Directions
Season, bind with the egg and form into about 20 balls.
2 Place the fish-balls in a greased shallow dish, cover with the water and place in the oven for 15 minutes.
3 Lift the balls from the stock and keep them warm. Pour the stock into a skillet and boil for 5 minutes. Add the cornstarch and cook for a few minutes more. Season and add the soy sauce, red pepper and fish-balls. Cook for 5 minutes longer.
4 Heat the oil in a separate pan and saute the mushrooms and bean sprouts for 2-3 minutes. Add them to the fish-balls, sprinkle with the parsley and serve.
Chef
