Asian Fish Balls with Sweet Chili Sauce Recipe

Ingredients

• 4 fillets (600 g/21.2 oz) of white fish such as cod, skinned and deboned
• 1 large egg
• ½ cup (50 g/1.8 oz) almond flour
• 1 clove garlic, crushed
• 1 teaspoon freshly grated ginger
• ½ teaspoon salt
• ¼ cup (30 g/1.1 oz) coconut flour
• Freshly ground black pepper
• 1 medium (15 g/0.5 oz) spring onion
• 2 tablespoons (20 g/0.7 oz) toasted sesame seeds, for garnish

• ¼ cup plus 2 tablespoons (85 g/2 oz) ghee or coconut oil
• 1 small Thai chile pepper (45 g/1.6 oz)
• 2 cloves garlic
• 1 teaspoon finely grated orange zest (or ½ teaspoon dried)
• ¼ cup apple cider vinegar or rice vinegar
• 2 tablespoons (26 g/0.9 oz) fish sauce
• 1 tablespoon (15 ml/0.5 fl oz) coconut aminos
• 1 tablespoon (15 ml/0.5 fl oz) lime juice
• 1 tablespoon (15 g/0.5 oz) tomato puree, unsweetened
• 1 tablespoon (10 g/0.4 oz) erythritol or Swerve or 5 to 10 drops liquid stevia
• 1 tablespoon (8 g/0.3 oz) ground chia seeds
• Salt and freshly ground black pepper, to taste

1. Preheat the oven to 400°F (200°C, or gas mark 6). Place the fish in a blender and pulse until smooth. Transfer the fish to a bowl and then add the egg, almond flour, crushed garlic, ginger, salt, and black pepper.
2. Using your hands, form the mixture into small balls and roll each fish ball in coconut flour until completely coated. Place on a baking sheet lined with parchment paper. Transfer to the oven and bake for 20 to 25 minutes.
3. Meanwhile, prepare the sweet chile sauce. Heat a large pan greased with the ghee. Halve, deseed, and finely chop the chile black pepper and peel and crush the garlic. Fry for 2 to 3 minutes and then add the orange zest, apple cider vinegar, fish sauce, coconut aminos, lime juice, tomato puree, and erythritol or liquid stevia. Season with salt and black pepper and cook over medium heat for 5 to 10 minutes or until the sauce has reduced by half. Then, remove from heat and add the ground chia seeds. Mix until well combined and set aside to thicken.
4. When the fish balls are done, transfer them to the pan and coat with the sauce. Serve immediately.