This dish was born to let fish taste more tasty for people who don’t like it too much in a natural way and it was thought also for people intolerant to gluten who don’t want to renounce to quality and taste.
Time of cooking
30 minutes
Servings
⅘
What did I use
A cutting board, a blender, a knife, 3 nonstick pots, 3 wooden spoons, one large glass bowl
Ingredients
White fish fillets: 500 gr
Minced parsley: 4 spoons
White onions: 2
Rice flour: 5 spoons
Egg: 1
Carrots: 2
Cherry tomatoes: about 20
Shallots: half
Sunflower seeds oil
Paprika/ Cumin to taste
Black pepper/ Salt to taste
Balsamic vinegar as required
How did I do
I minced the fish and the onion and mixed them with egg, cumin, salt and pepper.
I formed some balls with the hands and passed them in the rice flour.
I reheated some oil in one of the pots and fried the fishballs for few minutes.
In the meanwhile, I prepared the vegetables: I cleaned the carrots and minced them. I deared them few minutes in a pot with some hot oil at high fire. I salted them and put a spoon of balsamic vinegar on them.
I cut in 2 the cherry tomatoes and in slices the shallots and cooked in the last pot at slow fire few minutes with salt, pepper and paprika, covered with the lid.
I passed the fishballs on paper towels and I served them on the carrots, putting the vegetables near them.
I served them with an oriental sweet and sour sauce.
Buon appetito!
