Fish Meatballs in Sweet and Sour Coconut Sauce

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I want to clarify — the minced fish can be any white fish (I used white Amur), it can be prepared at the store, but you can also make it at home. You can use any breadcrumbs, but I make my own from ciabatta (again — it's up to you how you want to do it). As for spices and herbs — to taste and preference. Enjoy your meal! Yes! This recipe is entirely mine — original!

Ingredients

Ground coriander - to taste
Breadcrumbs - 3 tablespoons
Onion - 6 pieces
Pork Mince - 2 lbs
Thyme - to taste
Grated Ginger Root - 1.8 oz
Lemon - 2 pieces
Salt - to taste
Sugar - 3 tablespoons
Coconut Liqueur - 17 fl oz
Chicken Broth - 1 cup
Chicken Egg - 3 pieces

Step by Step guide

Step 1

Finely chop 4 onions and sauté them until golden in a pot. At the end of frying, add finely grated ginger root (3–4 cm). Tip — it's convenient to peel the root with a coffee spoon.

Step 2

Meanwhile, prepare the mince, adding finely chopped (I chopped it in a food processor) onion, fish spices, breadcrumbs, eggs, salt, and pepper. Mix thoroughly.

Step 3

When the onion is sautéed, pour in two cans of coconut cream and a cup of hot broth (any). Add salt, pepper, and seasonings.

Step 4

Form and add meatballs to the boiling sauce, allow to boil, then place a few sprigs of thyme and cilantro stems on top. Cover with a lid. Place in the oven for 40 minutes to 1 hour.

Step 5

When ready, squeeze the juice from 1–2 lemons/limes and add 2–3 tablespoons of sugar — mix well, then immediately pour into the saucepan with the hot meatballs (do not stir the mixture!!), cover again and let it sit for about 10 minutes.