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🍽️ Asian Fish Balls with Asparagus and Fresh Dips

305 kcal · 30 min · 4 servings

Ingredients

• 500 g green Thai asparagus
• salt
• 30 g ginger
• 2 red onions
• 2 garlic cloves
• lemongrass
• coriander
• 200 g trout fillet
• 250 g salmon fillet
• 1 tsp grated lime zest
• 1 tsp powdered sugar
• 1 tbsp fish sauce (from the Asian store)
• 1 tbsp soy sauce
• 3 tbsp oil (for frying)
• 1 onion
• 2 garlic cloves
• 1 green chili pepper
• 1 tbsp oil
• 4 tomatoes
• 1 spring onion
• coriander
• 4 tbsp lime juice
• 1 tbsp maple syrup
• 1 pinch cumin
• salt
• pepper from the mill
• 200 g fresh pineapple
• 1 small mango
• 2 spring onions
• coriander
• 2 tbsp chili chicken sauce (from the Asian store)
• 1 tbsp lime juice
• 3 tbsp orange juice
• salt
• pepper
• 1 pinch sugar

Instructions

1. 1. Rinse the asparagus under running water.
2. 2. Trim off the woody bottom ends generously.
3. 3. Cut the asparagus stalks into bite-sized pieces.
4. 4. Bring salted water to a boil.
5. 5. Cook the asparagus pieces in it for about 3 minutes (blanch).
6. 6. Drain the asparagus in a sieve.
7. 7. Shock it immediately with cold water to preserve the color.
8. 8. Let the asparagus drain well.
9. 9. Take 50 grams of the asparagus and dice them finely.
10. 10. Cut the remaining asparagus (except the tender tips) into pieces about 5 mm thick.
11. 11. Peel the ginger.
12. 12. Peel the garlic cloves and the onions.
13. 13. Dice the ginger, garlic, and onions finely.
14. 14. Clean the lemongrass.
15. 15. Remove the outer leaves.
16. 16. Cut off the hard lower end.
17. 17. Finely chop the soft inner part of the lemongrass.
18. 18. For the tomato salsa, peel the onion and garlic.
19. 19. Dice the onion and garlic finely.
20. 20. Cut the chili pepper lengthwise.
21. 21. Remove the seeds from the chili pepper.
22. 22. Rinse the chili pepper.
23. 23. Chop the chili pepper finely.
24. 24. Heat oil in a pan.
25. 25. Sauté the prepared onions and garlic in it briefly until soft.
26. 26. Rinse the tomatoes.
27. 27. Dice the tomatoes finely.
28. 28. Clean the spring onions.
29. 29. Rinse the spring onions.
30. 30. Cut the spring onions very finely.
31. 31. Rinse the coriander.
32. 32. Shake the coriander dry.
33. 33. Chop the coriander finely.
34. 34. Place the sautéed onion mixture in a bowl.
35. 35. Stir in the tomatoes, spring onions, coriander, lime juice, and maple syrup.
36. 36. Season the sauce with cumin, salt, and pepper.
37. 37. Peel the pineapple.
38. 38. Peel the mango.
39. 39. Dice the pineapple and mango into small cubes.
40. 40. For the pineapple-mango mojo, clean the spring onions.
41. 41. Rinse the spring onions.
42. 42. Cut the spring onions finely.
43. 43. Rinse the coriander.
44. 44. Shake the coriander dry.
45. 45. Chop the coriander finely.
46. 46. Mix the pineapple, mango, spring onions, and coriander in a bowl.
47. 47. Whisk the chili-chicken sauce, lime juice, and orange juice in a small dish.
48. 48. Season the sauce with a little salt, pepper, and sugar.
49. 49. Stir the sauce into the fruit mixture.
50. 50. Arrange the fish balls on the plates.
51. 51. Add the asparagus pieces.
52. 52. Serve the two dips alongside.

Nutrition per serving

• kcal: 305
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 25 g