Indulge your taste buds with a delightful fusion of flavors and textures in our Deep Fried Fishballs and Chinese Cabbage recipe! This mouthwatering dish combines crispy, golden fishballs with the fresh crunch of Chinese cabbage, creating a perfect harmony that will have your family and friends clamoring for more. Whether you’re looking to impress at your next dinner party or simply want a comforting meal, this recipe is your ticket to culinary success. With just a few simple ingredients and a little bit of love, you can whip up this delectable treat in no time. Ready to dive into a world of deliciousness? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 500g fish fillet
- 100g tapioca starch
- 1 egg
- 2 green onions, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 head Chinese cabbage
- Oil for frying
Instructions
- Begin by preparing the fish fillet. Rinse it under cold water, then pat it dry with paper towels. Cut the fish fillet into small pieces for easier blending.
- In a food processor, add the fish pieces, egg, salt, pepper, and chopped green onions. Blend the mixture until it becomes a smooth paste. Make sure there are no large chunks of fish remaining.
- Transfer the fish mixture to a mixing bowl. Gradually add the tapioca starch, mixing well with a spatula or your hands until the starch is fully incorporated and the mixture is slightly sticky.
- Prepare a large pot or deep frying pan by filling it with oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the oil's readiness by dropping a small amount of the fish mixture into the oil; it should sizzle and rise to the surface.
- While the oil is heating, prepare the Chinese cabbage. Rinse the cabbage under cold water and slice it into thin strips. Set aside.
- Once the oil is hot, use a spoon or your hands to shape the fish mixture into small balls, about the size of a golf ball. Carefully drop the fishballs into the hot oil, ensuring not to overcrowd the pot. Fry them in batches if necessary.
- Fry the fishballs for about 4-5 minutes, turning occasionally until they are golden brown and cooked through. Use a slotted spoon to remove the fishballs from the oil and drain them on a plate lined with paper towels.
- In the same pot, after frying the fishballs, you can quickly fry the sliced Chinese cabbage. Add the cabbage to the hot oil and stir-fry for about 2-3 minutes until it wilts but remains vibrant in color.
- Once the cabbage is cooked, remove it from the oil and place it on a serving platter. Arrange the fried fishballs on top of the cabbage.
- Serve the deep-fried fishballs and Chinese cabbage hot, with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Tips
- Fish Selection: Choose a firm white fish fillet, such as cod or tilapia, for the best texture and flavor in your fishballs.
- Consistency Matters: Ensure that the fish mixture is blended until smooth with no large chunks. This will help the fishballs hold together while frying.
- Oil Temperature: Maintaining the right oil temperature is crucial. If the oil is too hot, the fishballs will burn on the outside while remaining raw inside. Use a thermometer to check that it stays around 180°C (350°F).
- Batch Frying: Avoid overcrowding the pot when frying the fishballs. Fry them in batches to ensure even cooking and prevent them from sticking together.
- Dipping Sauce: Elevate your dish by serving it with a variety of dipping sauces, such as sweet chili sauce, soy sauce, or even a homemade spicy mayo for an extra kick.
- Cabbage Crunch: When frying the Chinese cabbage, keep an eye on it to ensure it remains vibrant and crunchy. Overcooking can lead to a soggy texture.
- Serving Style: For an impressive presentation, arrange the fried fishballs artfully on top of the stir-fried cabbage, and garnish with extra chopped green onions or sesame seeds.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 80mg
