Why feed your toddler store-bought fishballs when you can make these healthy salmon balls? This recipe, which makes one tart, is contributed by Bella Koh of @catslavery fame on Instagram. The influencer mum is well-known for her #slowlife philosophy and her #eatclean recipes.
Salmon balls in dashi broth
250g cold water salmon
½ tsp pink Himalayan salt
250ml dashi stock
1 slice old ginger
1 tsp sake
1 tsp organic mirin
2 to 3 stalks organic kale
1 stalk spring onion, diced
For yuzu kosho dipping sauce
1 tbsp yuzu juice
1 tbsp dashi sauce
1. Drain excess water from salmon and blend in food processor with salt. Set the processor on pulse mode for about 30 seconds. Do not overblend – it shouldn’t be finely minced.
2. Heat dashi stock in a pot and add ginger, sake and mirin.
3. Shape the minced salmon into balls, or 5cm to 6cm in diameter, and boil them in stock for 7 to 10 minutes. Season stock with salt.
4. Poach kale for 1 to 2 minutes. Cut into bite-sized chunks appropriate for your child.
5. Serve stock, salmon balls and kale alongside a dipping sauce of yuzu kosho. Garnish with spring onions.
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Apricot, date and coconut bliss balls
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(Photo: Bella Koh)