- 1 pound (450gramos) whitefish (catfish, tilapia, or hake)
- 1/2 cup breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 egg, beaten
- 1 chopped onion
- 3 cloves minced garlic
- 3 tablespoons tomato paste
- 1 tablespoon chipotle sauce and 1 finely chopped chipotle
- 1 can (14.5 oz – 411 g) diced tomatoes
- 2 cups water or fish stock
- 2 teaspoons sugar
- salt and pepper
- Chop the fish mall—place in a bowl with breadcrumbs, cumin, oregano, lemon zest, salt, and pepper.
- Mix everything and add the beaten egg. Stir well with your hands and form fishballs the size of a golf ball. You will get 20. Refrigerate for 1-2 hours.
- Heat 1 tablespoon oil in a large skillet over medium heat, add the chopped onion, and cook for 5-8 minutes until translucent. Add the minced garlic and cook, stirring for 1 minute. Add the tomato paste and cook for 2 minutes. Add cubed tomatoes with their juice, chipotle, and water. Stir and wait until it begins to boil.
- Carefully place the meatballs in the skillet, cover, and simmer for 20 minutes over low heat.
- Serve hot with rice.
For the jalapeño rice, I keep it very simple, mixing the rice with the cooked corn and sliced pickled jalapeños and carrots (canned). I used some to decorate the dish too. This rice is inspired by a salad that another of my Mexican friends usually makes with poblano rajas (strips of roasted poblano pepper). This version is perfect for when there is less time, but you do not want to sacrifice authentic flavor.
This shop was compensated by Collective Bias, Inc. and its advertiser La Morena in 2017.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Fish
- Method: Stove
- Cuisine: Mexican
Keywords: Albóndigas de pescado, Mexican Fish Balls