Today I happened to see the photo of my ‘Scallops Rice Bowl with Garlic Butter & Soy Sauce’ and I craved it. But I didn’t have Scallops and I didn’t have any Green Leafy Vegetable either. What I had in hand were Fish Balls and Spring Onion. I cooked them in the same way. It was not bad at all!!!


1 Serving


120g Fish Balls *about 8 balls, thawed if frozen
10g Butter
1 clove Garlic *finely chopped
1 thick Spring Onion *read ‘Method 2’
1 serving warm Cooked Rice
Toasted Nori *torn into small pieces
Toasted Sesame Seeds

2 teaspoons Mirin
2 teaspoons Soy Sauce
Chilli Flakes as required

  1. Combine the Sauce ingredients in a small bowl.
  2. Finely chop up 4-5cm green part of Spring Onion and save it for topping, and slice the rest diagonally.
  3. Melt Butter in a small frying pan over medium heat, cook Fish Balls until slightly browned, add Garlic and Spring Onion, then add the Sauce, and stir to combine.
  4. Half fill a bowl with warm Cooked Rice, cover with Fish Balls and all the sauce, add some Toasted Nori, Toasted Sesame Seeds and the saved Spring Onion, and enjoy.