Recipe by @recipehippie
In this recipe, we toss sardines in a food processor with ginger, garlic, coconut aminos and garlic chili paste for a delicious fish ball that we then sauté and add atop a bed of zucchini noodles.
Ginger Sardine Balls Over Asian Zucchini Noodles
Ingredients
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2 (4.4oz) cans of Wild Planet Wild Sardines In Extra Virgin Olive Oil
1/2 tsp Garlic chili paste
1 tsp Coconut aminos
1 inch of Ginger, peeled
2 Garlic cloves, peeled
2 Tbsp Minced onion
2 Tbsp Olive oil
2 Zucchinis, spiralized
2 Tbsp Coconut aminos
1/4 tsp Garlic chili paste
Chopped green onions for garnish
For the sardine balls:
For the sautéed zucchini:
Directions
Place the 2 cans of drained Wild Planet sardines in a food processor, along with the garlic chili paste, coconut aminos, fresh ginger and garlic cloves. Blend well until fully combined.
Using your hands, roll about 2 tsp worth of sardine mixture into a ball, and place on parchment paper. Continue until there is no more sardine mixture left.
Heat 2 Tbsp of olive oil in a non-stick pan over medium-high heat. Place the sardine balls into the pan and allow to cook for 2-3 minutes before rolling onto its side. Continue cooking until brown all around. Remove from the pan.
Toss the spiralized zucchini into the same heated non-stick pan, and sauté until beginning to soften, about 3 minutes. Pour in the coconut aminos and garlic chili paste, and stir well. Continue to cook another 1-2 minutes until desired doneness.
Scoop the zucchini onto a plate and top with the sardine balls. Sprinkle with chopped green onion and enjoy!
