Ingredients with Measurements:
- 1 lb. white fish fillet, cut into small pieces
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 ripe mangoes, peeled and sliced
- 4 cups mixed greens
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor, pulse the fish fillet until it becomes a paste.
3. In a mixing bowl, combine the fish paste, breadcrumbs, mayonnaise, onion, celery, parsley, cilantro, lime juice, olive oil, salt, and pepper. Mix well.
4. Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
5. Bake the fish balls for 15-20 minutes or until golden brown.
6. In a large mixing bowl, combine the mixed greens and sliced mangoes.
7. Add the fish balls to the salad and toss gently.
8. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 20g
- Total carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Instead of white fish fillet, you can use any other type of fish.
- Instead of breadcrumbs, you can use crushed crackers or panko.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of mixed greens, you can use any other type of salad greens.
Variations:
- You can add other vegetables to the salad, such as cucumber, bell pepper, or tomato.
- You can add other fruits to the salad, such as pineapple or papaya.
- You can add spices to the fish paste, such as cumin or chili powder.
Tips and tricks:
- Make sure to pulse the fish fillet in the food processor until it becomes a paste, but not too much that it becomes too fine.
- Use a cookie scoop to form the fish balls for even sizes.
- You can make the fish balls ahead of time and refrigerate them until ready to bake.
Storage instructions:
- Store the leftover fish balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish balls, preheat the oven to 350°F and bake for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or sliced mangoes.
Garnishes:
- Chopped herbs
- Sliced mangoes
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the fish balls are too dry, add more mayonnaise or olive oil to the mixture.
- If the fish balls are too wet, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure to cook the fish balls to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
- Fish paste is a traditional ingredient in many Asian cuisines, especially in Thailand and Vietnam.
Flavor profiles:
- The fish balls are savory and slightly spicy, while the mangoes add a sweet and tangy flavor to the salad.
Serving suggestions:
- Serve the salad as a light lunch or dinner.
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Region: Thai