Fish meatball dumplings
Description
The recipe won't take much time. To prepare this dish, you can use any fish. It's best to choose a fish with few bones, so the cooking process will be quicker. Ideal choices include pike-perch, catfish, hake, and all types of red fish. Serve hot.
Instructions
- 1
Step 1
Wash the fish, separate the flesh from the bones, and remove the skin. You can use any fish, but the tastiest meatballs are made from salmon. You can use pink salmon, as it is not so fatty.
- 2
Step 2
Place the pieces of bread in a bowl and pour milk over them. Let them sit until the bread becomes soft.
- 3
Step 3
Squeeze the bread to remove the milk and add it to the fish. Peel and wash the onion, cut it into pieces, and add half of it to the other ingredients. Use a blender to mix everything into a homogeneous mass.
- 4
Step 4
Add salt and ground black pepper to the resulting minced meat mixture to taste. You can also season it with a variety of spices or herbs.
- 5
Step 5
Heat vegetable oil in a saucepan, then sauté the remaining onion in it until translucent.
- 6
Step 6
Add tomato paste to the onion, pour in half a cup of water, and simmer for five minutes over low heat.
- 7
Step 7
Form medium-sized meatballs from the fish mince. Place them in a saucepan, season with pepper and salt to taste. Cover with a lid and simmer for fifteen to twenty minutes.