Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Fish Balls (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ellen Switkes.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.)
    3 large onions
    1 egg
    3 teaspoons salt (or more)
    ¼ cup potato starch
    lots of pepper

    Stock:

    Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    1 pound boneless, skinless chicken breasts or thighs
    ½ teaspoon salt
    1 egg
    ¾ cup + 1 tablespoon cornstarch, divided use
    1 cup + 3 tablespoons vegetable oil, divided use
    2 tablespoons chopped green onion
    1 tablespoon fresh minced ginger
    1 tablespoon fresh minced garlic
    2/3 cup chicken stock
    2 tablespoons gluten-free soy sauce
    4 tablespoons sugar
    Chinese hot oil to taste
    1 tablespoon sherry
    1 tablespoon white vinegar
    Steamed broccoli Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly.

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    5 cups of water, add more if necessary
    1 extra large carrot or 2 small carrots, minced in a blender or food processor
    1 large celery stick or 2 small celery sticks, minced in a blender or food processor
    2 cups of spinach leaves, minced in a blender or food processor
    1 red pepper, diced
    3-4 green onions, diced
    2 cups of gluten free noodles, I use Thai Kichen rice noodles
    ¾ cup of VH Asian Five Spice sauce, add more if necessary
    1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
    1-2 McCormick all-vegetable ...

    Jefferson Adams
    Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S.
    These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.
    This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.
    Ingredients:
    2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions...

    Jefferson Adams
    Soba is a Japanese classic. These noodles were originally made with pure buckwheat, which is naturally gluten-free. These days, you can still find pure buckwheat soba noodles at many Asian grocers, or online.
    This version marries gluten-free pure buckwheat noodles, steak, snow peas, and a few other simple ingredients to deliver dish that pays homage to soba's traditional roots.
    Ingredients:
    1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1 pound skirt steak, cut to fit in skillet 1 pound snow peas, stem ends removed 2 large shallots, thinly sliced and separated into rings 6 garlic cloves, coarsely chopped 2 scallions, finely chopped...