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Sweet & Sour Haddock Fish Balls with Egg Fried Rice

Posted on June 20, 2015


These are such a family favourite at our house - they're perfect for little people just weaning to hold (I serve them without the sauce to under 1s because of the high sugar content), my 3 and 5 year olds think they are a complete treat and enjoy the ketchup content of the sauce and for the adults they have the feel of an indulgent takeaway but without the expense or the calories. Its win all round!

To make 32 mini fish balls which easily serves 4 hungry adults (or you can freeze before cooking assuming the fish has not been previously frozen), you'll need:

2 small white onions, finely chopped

3 fillets of haddock

2 carrots, grated

2 tbsp plain flour

1 egg

2 tbsp chopped parsley

Fry the finely chopped onions gently in a touch of olive oil for 10 minutes or so. You don't really want to colour them, just soften them and sweeten them slightly.

Whilst they are frying whizz up the haddock fillets in a food processor until completely minced. Alternatively you could just chop them really finely.

Placing all ingredients in a large bowl, mix together thoroughly.


The mixture should be fairly damp but not wet so if needs be add another tablespoon of flour.

Form little balls with the haddock mixture before rolling them in some plain flour (I find a wide pasta bowl the best thing to use) and then leaving them to rest in the fridge for 10-15 minutes.


While they are resting, make your sauce:

50ml water

25ml cider vinegar

25ml pineapple juice

2 tbsp caster sugar

3 tbsp tomato ketchup

2 tbsp plain flour mixed to a paste with water

pineapple chunks

Mix the water, pineapple juice, sugar and ketchup together and heat slowly until the sugar has dissolved. Then add the flour paste and bring to the boil. Very quickly this will thicken the sauce to the consistency of double cream. Simmer gently for a couple of minutes just to make sure the flour is cooked through. Add in pineapple chunks - I haven't put a quantity here as really just do whatever you prefer, we tend to go heavy on the pineapple in our house! Take off the heat and leave to one side ready to serve.

Turning back to your fish balls, fry them in medium heat. Try not to overcrowd your pan otherwise they easily start to break up, I prefer to do them in two batches (handily serving the first batch to the children who refuse to eat anything that's warmer than room temperature - if you have normal human beings then just keep them warm in a very low oven). Once cooked just drain quickly on some kitchen roll to get rid of any excess oil.

I make my egg fried rice last minute as I really don't think it's very nice when it's been sat around for any length of time at all! For 4 adults you'd need:

2 packets microwave rice (ok I know it's lazy but I did make the sweet and sour sauce myself!!)

3 eggs, beaten

1 tbsp vegetable oil

Using a wok or a wide sauté pan heat your oil on high. Add in the rice, straight from the packet, and fry for a couple of minutes. Pour in the beaten egg. To start with it'll just look like an awful mess but keep with it. Stay with your pan and stir every 30 seconds or so, I like to do this as it allows the egg and rice to form a little crust on the bottom each time. After a couple of minutes the egg will be cooked all the way through and the rice will look and taste delicious.

Serve immediately.