Mushroom and Fish Ball Casserole
- Low calorie
- Low carb
Local pickerel makes fabulous fish balls, but you can use any fairly delicately flavoured salt - or freshwater fish to make them in this traditional clay pot dish inspired from the cooking competition. In a pinch, you can substitute two packages (180 grams each) of store-bought Chinese fish balls for the homemade ones.
Ingredients
- 1 lb (500 g) regular tofu
- 1 cup (250 mL) vegetable oil
- 12 fresh large shiitake mushrooms caps
- 6 Shanghai bok choy or baby bok choy, halved
- 8 oz (250 g) large mushroom cap, thickly sliced
- 7 cups (1.75 L) chicken stock
- Fish Balls:
- 2 kaffir limes leaves
- 12 oz (375 g) fish fillet
- 1/4 cup (60 mL) minced green onion (white part only)
- 2 tbsp (30 mL) cornstarch
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) white pepper
- 1 egg white
- 1 tbsp (15 mL) grated gingerroot
Preparation
Fish Balls: Remove centre vein from lime leaves. Roll up lengthwise and slice into thin threads; mince. Add to food processor with fish, onion, cornstarch, salt, pepper and egg white. Mix ginger with 1 tbsp (15 mL) cold water; squeeze juice through cheesecloth or paper towel into food processor; process into smooth paste. Discard ginger. Using wet hands, form tablespoonfuls (15 mL) of mixture into balls. Drop into large pot of boiling salted water. Once water has returned to boil and fish balls have floated to surface, remove with slotted spoon. Set aside.
Cut tofu into 12 cubes; drain on plate for 30 minutes. Pour off liquid; pat dry with paper towels. In skillet, heat oil over medium-high heat; fry tofu, turning once, until golden brown, 12 minutes. Transfer to paper towel–lined plate, turning once.
Add mushroom caps to skillet; fry, turning once, until lightly browned, 2 minutes. Transfer to paper towel–lined plate, turning once.
In stove-top-safe casserole or shallow Dutch oven, arrange bok choy around sides. In concentric rings, arrange tofu, white and shiitake mushrooms. Place fish balls in centre. In saucepan, bring stock to boil; pour into casserole. Bring to simmer over high heat; reduce heat, cover and simmer until mushrooms and bok choy are tender, about 8 minutes.
Tip: Fresh kaffir lime leaves can be purchased in many Chinese and Southeast Asian shops; if unavailable, you can substitute 1/4 tsp (1 mL) of finely grated lime rind.
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