Steamed Fish Meatballs with Rice
Tender steamed meatballs made with pollock, rice, and grated carrot. Suitable for babies from 11 months.
- Time
- 35 min
- Serving
- 237 kcal
- Ingredients
- ≈ 0,84 €
- Protein
- 15 g
Ingredients
- 1 Pollock filletpack 600 g ≈ 5,64 € 60 g
- 2 Long-grain ricepack 800 g ≈ 1,73 € 30 g
- 3 Carrots≈ 1,26 € per kg 30 g
- 4 Eggspack 10 pcs ≈ 3,29 € 0.3 pcs
- 5 White breadpack 350 g ≈ 1,22 € 10 g
- 6 Butterpack 180 g ≈ 1,76 € 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Clean the fish, removing skin and bones, and cut into 3 cm pieces. Soak the bread in water for 5 minutes, then squeeze out excess liquid. Bring water for the steamer to a boil.
Finely chop the fish into a coarse paste, then mix in the bread and egg until smooth. Shape into 2–3 cm meatballs.
Place the meatballs in the steamer or a colander over boiling water, cover, and steam for 15 minutes until firm and opaque inside.
Rinse the rice under cold water until the water runs clear. Peel the carrot3 and grate it finely.
Add 100 ml of water to the rice, bring to a boil, then stir in the carrot3 and simmer covered on low heat for 15–20 minutes until the water is absorbed and the rice is tender.
Stir in oil and mix well. Serve the rice on a plate with the warm meatballs on the side.
Tips
- Why it works
- Pat the fish dry to prevent steam from turning meatballs rubbery; wet fish releases moisture during cooking. Use a gentle boil to avoid toughening the texture from high heat.
- Substitutions
- Replace pollock with cod (same amount) or swap rice for quinoa (30g) if you prefer a nuttier taste. Use whole wheat bread (10g) for extra fiber.
- Common mistakes
- Overcooking makes meatballs dry and crumbly. Check by pressing gently; they should spring back, not feel mushy or translucent inside.
- Storing and reheating
- Store in an airtight container for 2 days; reheat in a steamer for 5 minutes or microwave for 1 minute with a damp cloth. Freeze meatballs only without rice.
- Serve with
- Pair with a side of cucumber sticks and a dollop of plain yogurt for a cool contrast, or serve with a simple tomato sauce for extra flavor.
In short
- A child's portion for ages 1–3; suitable from 11 months. For younger kids, halve it and purée.
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