Crispy Fish Ball Salad

Eva
Enjoy this fish ball salad with ginger and coconut, baked and coated with ground oats. This delicious recipe is made with a mix of lettuces, cabbage, carrot, seeds, and tortilla, accompanied by Eva® salads. It’s an excellent option for eating healthy and delicious. This fish salad is a different alternative!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 cups white fish, in cubes
  • 1 clove garlic, for the fish balls
  • 1 teaspoon ginger, chopped, for the fish balls
  • 1/4 cups green onion, with tail, chopped, for the fish balls
  • 3 tablespoons coconut milk, for the fish balls
  • 1/4 cups cream cheese, in cubes, for the fish balls
  • 1/4 cups cilantro, for the fish balls
  • 1 tablespoon cornstarch, for the fish balls
  • 1/4 cups oats, for the fish balls
  • salt, for the fish balls
  • pepper, for the fish balls
  • vegetable oil, for greasing
  • 1 cup flour, for breading
  • 2 eggs, for breading
  • 1 cup oats, ground, for breading
  • 1 cup rice noodle
  • 2 cups water, hot
  • 1 package Chopped Asian Eva® Salad
Preparation
30 mins
25 mins
Low
  • For the fish balls, blend the fish with garlic, ginger, green onion, coconut milk, light cream cheese, cilantro, cornstarch, and oats in a processor; season with salt and pepper and mix until well combined and a consistent dough is obtained.
  • Grease your hands with a little oil, form medium-sized fish balls, dust each piece with flour, dip in egg, and coat with ground oats; repeat until the mixture is finished. Refrigerate for 10 minutes.
  • Place the fish balls on a greased baking sheet. Bake for 25 minutes at 180 °C. Set aside.
  • Soak the rice noodles in hot water for 8 minutes. Drain. Mix the noodles with Eva® Chopped Asian Salad and its vinaigrette to taste. Serve in a deep plate and accompany with the crispy fish balls.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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