Side Dishes

Steamed Fish Balls in Gardenia Sticky Rice

Name: Steamed Fish Balls in Gardenia Sticky Rice
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 30 g Glutinous rice; 5 g Gardenia (chija); 10 g Spinach; 10 g Carrot; 100 g White fish fillet; 15 g Egg white; 2 g Ginger juice; a pinch Salt; a pinch White pepper; 3 g Starch

생선살 완자 찹쌀 찜

Springy white fish balls mixed with spinach and carrot, rolled in golden gardenia-soaked glutinous rice and steamed — like jewel-studded pearls. Without gardenia, skip it or color the rice with blended vegetables.

📝 Step-by-Step Instructions

Wash the glutinous rice, soak in gardenia water for about 40 minutes, drain, toss with a little salt and spread on a dry cloth to remove moisture while lightly crushing half of it.

Steamed Fish Balls in Gardenia Sticky Rice — step 1

Blanch the spinach in salted water, rinse in cold water, squeeze dry and chop; finely chop the carrot.

Steamed Fish Balls in Gardenia Sticky Rice — step 2

Squeeze the fish dry in cheesecloth, chop finely and knead until sticky with the ginger juice, salt and pepper.

Steamed Fish Balls in Gardenia Sticky Rice — step 3

Add the egg white and starch and keep kneading until sticky, then mix in the spinach and carrot.

Steamed Fish Balls in Gardenia Sticky Rice — step 4

Shape small fish balls and roll them in the rice.

Steamed Fish Balls in Gardenia Sticky Rice — step 5

Line a steamer with damp cheesecloth, arrange the balls so they don't touch and steam for about 20 minutes.

Steamed Fish Balls in Gardenia Sticky Rice — step 6

📊 Nutrition Facts (per serving)

213Calories (kcal)

30 gCarbs

20.1 gProtein

0.7 gFat

263 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.