Mexican Fish Balls
User Reviews
4.8
39 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
430 kcal
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Course
Main Course, Appetizer, Snacks, Lunch
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Cuisine
Mexican
Mexican Fish Balls
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These fish balls can be made with most fish, and can either be deep fried at 350°F until golden brown, or poached in salted water and then served in a light chile-tomato broth.
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Ingredients
FISH BALLS
- 1 tablespoon lard or olive oil
- 1 small white onion, minced
- 1 Anaheim or poblano chile, roasted, peeled, seeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 pound skinless, boneless fish, roughly chopped
- 1 cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons minced cilantro or mint
- Flour or masa harina for dusting
BROTH
- 1 white onion, peeled and quartered
- 4 plum tomatoes, halved
- 3 to 4 Anaheim or poblano chiles
- 2 teaspoons Mexican oregano (regular oregano is fine)
- 3 tablespoons olive oil or lard
- 1 quart fish stock, shrimp stock or chicken stock
- salt
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Instructions
BROTH
- Get a comal, griddle, cast iron pan or other heavy pan hot. Set the quartered onion, halved tomatoes and chiles on it. Char the cut sides of the tomatoes black, and all sides of the onion and chiles. Set the chiles in a plastic bag after the skins are burnt. This will help you steam the skins off. Wait 15 to 30 minutes and then peel, deseed and remove the stems of the chiles.
- Put everything in a blender and puree.
- Heat the lard or oil in a saucepot, then pour in the contents of the blender. It will sputter and spit, so you might want to cover the pot. Stir constantly until the fat or oil has incorporated into the sauce, then slowly pour in the stock,. stirring constantly. Add salt to taste, cover the pot and turn it to low.
FISH BALLS
- Get a large pot of water to the simmering point, then add enough salt so it tastes salty.
- Meanwhile, heat the lard or olive oil in a small pan and sauté the onion, chile and garlic until soft but not browned, about 5 minutes. Turn off the heat and let cool.
- When the vegetables have cooled, put them into a food processor along with the remaining fish ball ingredients except the flour. Pulse to combine, or run the processor until you get a paste. Your choice. I like them finely chopped so I run the processor for a minute or so.
- Form balls from the mixture about the size of a walnut or smaller. Roll in flour or masa harina and gently drop them into the simmering water. Simmer until they float, then for about 1 to 2 minutes more. When they are done, move the fish balls to the broth.
- Serve the fish balls with the broth and some chopped cilantro.
Notes
- Most kinds of freshwater or saltwater fish will work with this recipe.
- Slightly wetting your hands with water makes it easier to form perfect fish balls.
- The flour or masa coating on the balls will set in the hot water, making prettier balls. Same deal if you fry them.
- Any green herb can be used in place of the cilantro or mint in the balls. Pipicha, parsley, savory, pitiona, epazote, etc.
- Yes, gluten free breadcrumbs will work here.
- You can make the broth richer and darker by using dried ancho or guajillo chiles instead of green Anaheims. Just rehydrate them with hot water and remove the stems and seeds.
- Unless you have really nice fish stock or seafood stock, use chicken stock.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
33g
(11%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
1801mg
(75%)
Potassium
987mg
(28%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
662IU
(13%)
Vitamin C
21mg
(23%)
Calcium
183mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1801mg | 75% |
| Potassium | 987mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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