Gluten-Free Asian-Style Fishballs

Dive into the irresistible flavors of these Gluten-Free Asian-Style Fishballs, a delicious and allergy-friendly twist on a classic dish! Made with tender white fish fillets, creamy tapioca flour, aromatic garlic, and ginger, this recipe delivers a light yet savory bite with every ball. Highlighted by gluten-free soy sauce and the fragrant freshness of spring onions and cilantro, these fishballs are perfect for those seeking a gluten-free seafood option. Deep-fried to golden perfection, they offer a crispy exterior and a delicate, flavorful interior that pairs beautifully with tangy dipping sauces like sweet chili or mustard soy. With just 30 minutes of prep and cook time, this recipe is a quick and satisfying way to serve up a homemade Asian-inspired appetizer or snack. Perfect for entertaining or family dinners, these fishballs will have your guests coming back for seconds!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams White fish fillet (e.g., cod or tilapia), skinless and boneless
• 60 grams Tapioca flour
• 1 large Egg
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 tablespoon Gluten-free soy sauce
• 1 teaspoon Fish sauce
• 2 tablespoons Spring onions, finely chopped
• 2 tablespoons Cilantro, finely chopped
• 0.5 teaspoon White pepper
• 0.5 teaspoon Salt
• 500 milliliters Vegetable oil
• 2 tablespoons Water (for adjusting texture, if necessary)

Directions

Step 1

Clean and pat dry the fish fillets, then cut them into small chunks.

Step 2

In a food processor, add the fish chunks, tapioca flour, egg, garlic, ginger, soy sauce, fish sauce, spring onions, cilantro, white pepper, and salt.

Step 3

Pulse the mixture until it becomes a smooth paste. If the mixture is too thick, add up to 2 tablespoons of water to achieve a smooth consistency.

Step 4

Using wet hands, shape the fish paste into small balls, approximately 1.5 inches in diameter.

Step 5

In a deep-frying pan, heat the vegetable oil over medium heat until it reaches 170°C (338°F).

Step 6

Gently lower the fishballs into the hot oil in batches. Fry for about 3 to 4 minutes or until they are golden brown and cooked through.

Step 7

Use a slotted spoon to remove the fishballs from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Step 8

Serve the gluten-free fishballs hot with your favorite dipping sauce, such as sweet chili or mustard soy sauce.

Nutrition Facts

Serving size	1186.3 grams (1186.3g)

Amount per serving	% Daily Value*
Calories	4548

Total Fat 453.40g	581%
Saturated Fat 65.70g	329%
Polyunsaturated Fat 286.00g
Cholesterol 460mg	153%
Sodium 3772mg	164%
Total Carbohydrate 60.00g	22%
Dietary Fiber 1.60g	6%
Total Sugars 3.20g
Protein 99.60g	199%

Vitamin D 1054IU	5269%
Calcium 131mg	10%
Iron 4mg	24%
Potassium 2203mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.5%

Protein: 8.4%

Carbs: 5.1%