Inspired by the Chinese tradition of steaming, this dish combines cooked rice with finely minced fish fillet shaped into small balls and steamed until firm. Carefully deboned and made with less salt, it can be served to babies from 10 months and easily scaled up for a large family gathering.
Finely mince the deboned fish fillet and mix it with the cooked rice. Add the spring onion and grated ginger, then stir in the cornstarch and soy sauce, kneading until the mixture turns sticky.
Pinch off portions of the mixture about 3 centimetres across and roll them firmly between your palms into balls. Make them small for babies or standard-size for the family table.
Arrange the balls in a single layer in a greased steamer, cover and steam for 15 minutes; they are done when they look glossy and firm.
For older children, brush the balls with a little sesame oil and crisp them in the airfryer at 180°C for 5 minutes. If you do not have an airfryer, bake them in an oven preheated to 200°C for 8 minutes instead.
Check the fish fillet for stray bones twice before use — even a tiny bone is a real risk for babies. For babies under 10 months, halve the soy sauce. Allergens: contains fish, soy and sesame.
Skip the airfryer step and serve the balls straight from the steamer to keep the dish fully baby-appropriate; the crisp finish is meant only for older children and adults.
Admin DadaGastro · verified in test kitchenKızım 11 aylıkken bu topları buğulamada 15 dakika pişirdim, kıvamı kaşıkla ezilecek kadar yumuşaktı, hemen bitirdi.
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