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Le Chaudron recipe
Boulettes vapeur poisson coriandre
Steamed fish balls with cilantro
⏱ 25 minServes 2Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)white fish filletcod, whiting
1egg
30 g (1 oz)breadcrumbs
1 tbspcilantro
1scallion, chopped
1cm / ½ in ginger, grated
1 tbspsoy sauce
1 tspsesame oil
1 tspsesame seeds
- 400 g (14 oz) white fish fillet cod, whiting
- 1 egg
- 30 g (1 oz) breadcrumbs
- 1 tbsp cilantro
- 1 scallion, chopped
- 1 cm / ½ in ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the fish into large pieces and pulse briefly in a food processor to chop coarsely.
- Don't overprocess or the fish balls will be rubbery.
- In a large bowl, mix the fish with the egg, breadcrumbs, cilantro and scallion.
- Add the grated ginger, soy sauce and sesame oil and mix gently.
- Chill for 10 minutes so the breadcrumbs absorb the moisture.
- With damp hands, shape into 8 walnut-sized balls.
- Bring water to a boil in the steamer and put the meatballs on perforated parchment in the basket.
- Steam for 10 minutes until firm and cooked through. Sprinkle with sesame seeds.
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