Paleo Fishball Noodles
Dive into the nourishing, flavor-packed world of Paleo Fishball Noodles, a wholesome twist on a classic comfort dish. Featuring tender, homemade fishballs crafted from white fish fillets, coconut flour, and aromatic ginger and garlic, this low-carb, gluten-free recipe is a celebration of clean eating. Served over a bed of spiralized zucchini noodles and bathed in a savory, lime-kissed chicken broth, this dish is as satisfying as it is healthy. Perfect for those following a paleo lifestyle, it’s rich in protein, grain-free, and brimming with fresh herbs like cilantro for a fragrant finish. Quick to prepare and brimming with bold flavors, this recipe is an ideal choice for a light yet fulfilling meal that keeps you feeling good inside and out.
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Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 large egg
- 2 tablespoons coconut flour
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 stalks green onions, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 medium zucchinis, spiralized
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons coconut oil
Directions
Step 1
Begin by preparing the fishballs. In a food processor, combine the fish fillets, egg, coconut flour, grated ginger, minced garlic, green onions, sea salt, and black pepper. Blend until you achieve a smooth and uniform mixture.
Step 2
With wet hands, form small balls (approximately 1 inch in diameter) from the fish mixture. Place the formed fishballs on a plate.
Step 3
In a large skillet, heat the coconut oil over medium heat. Add the fishballs and cook them for 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove them from the skillet and set aside.
Step 4
In the same skillet, pour in the chicken broth and bring it to a gentle simmer.
Step 5
Add the fish sauce and lime juice to the broth, stirring to combine.
Step 6
Carefully add the fishballs back into the skillet with the broth, letting them simmer gently for 5-7 minutes to absorb the flavors.
Step 7
Meanwhile, divide the spiralized zucchini noodles among four bowls.
Step 8
Ladle the broth and fishballs over the zucchini noodles.
Step 9
Garnish each serving with fresh chopped cilantro.
Step 10
Serve immediately and enjoy your delicious Paleo Fishball Noodles!
Nutrition Facts
| Serving size | (2364.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1096.7 |
| Total Fat 45.0g | 0% |
| Saturated Fat 28.5g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 469.5mg | 0% |
| Sodium 7557.2mg | 0% |
| Total Carbohydrate 57.0g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 24.9g | |
| Protein 127.4g | 0% |
| Vitamin D 1053.8IU | 0% |
| Calcium 388.1mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 4879.6mg | 0% |
Source of Calories