Fish and rice balls is a very nice light dinner dish to have as a side dish, or as a main course.
But you need time to set up what you're going to need for your fish and rice balls. For instance, you need to leave the rice soaking in water for a couple of hours, before you start cooking it.
Once the rice and the other ingredients are ready, the cooking time is only 15 minutes.
You'll need a steamer for this recipe, but I also tell you how to improvise and use other kitchen utensils to do without one.
Having said that, I strongly recommend you buy a steamer if you're serious about losing weight and eating healthy, because it is the best way to prepare steamed low fat recipes: Check these ones out.
Anyway, the best time saving tip I can give you is that you start preparing the rice 2 hours prior to dinner, and the rest of the ingredients (other than the rice) 1/2 hour prior to dinner.
This is not a meal you may want to prepare on your working days, but it is one to have on a day when you have guests.
Fish has many healthy benefits, one of them being very high in omega three oils. You should eat fish at least once a week or take natural supplements.
Here is another tip: Try new recipes once before you plan to use them when having friends for dinner. You have to be confident that you can cook a dish (and that you'll like it before you commit yourself to serving a dish to friends).
1 cup of rice
2 cups of water
1/2 kg boneless white fishfillets
1 small can of can water chestnuts
1/2 cup sliced spring onions
1 cup of chopped coriander
1 tsp crushed ginger
1 Tbsp fish sauce
2 egg whites
This is what you do:
Leave the rice soaking in water for 2 1/2 hours, then drain it and place the rice on a bowl.
Mash the fish in a food processor, and add the rest of the ingredients to form a paste.
Take a tablespoon of the paste and make a ball with your wet hands, and roll them on the rice in bowl. Make 18 of these balls.
Steam the balls in a steamer, and steam for about 15 minutes.
However, if you don't have a steamer, you can put water on a deep frying pan, and place the balls in a nonstick muffin tray. Cover the balls with a lid, and steam them for about 15 minutes (but using a cheap bamboo steamer would be better...).
Source: I found this recipe in a book called Eating for life (which seems to be out of print), but If you liked these fish balls, you may like the recipes in this other book. It's a book with 200 low-carb and slow cooking recipes. A great resource if you're also watching your carbs! ;-)