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Mexican Fish Balls

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.

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 servings
Calories: 430 kcal
Course: Main Course , Appetizer , Snacks , Lunch
Cuisine: Mexican

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

Instructions

BROTH
    Cup of Yum
  1. 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.
  2. Put everything in a blender and puree.
  3. 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
  1. Get a large pot of water to the simmering point, then add enough salt so it tastes salty.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.