In 2025, finding work is challenging everywhere, and branching out into a new field as a single mother presents a whole new set of obstacles. That’s my current reality.

When I realized it would take longer than expected to find a new job, I had to make significant lifestyle changes. I had to adjust my spending habits, rethink meal plans, and still ensure my kids didn’t feel the financial strain. It wasn’t easy.

Along the way, I decided that until I find my dream job, I’d take a job working in a school kitchen, preparing meals for students every day. And that’s where I’m writing from today.

Cooking in large quantities has never been my strength—it’s usually just me and my three kids, so I didn’t need to cook in bulk. But taking on this new job has been a great way to expand my skills, especially with food allergies to consider, like eggs and soy. Thankfully, I’ve learned a lot of helpful tips from Penny that have guided me through this learning curve.

Today, I’m sharing a recipe I’ll definitely continue to make, even after I finish this temporary position.

One word of warning: I’m notoriously bad at measuring when I cook, so the amounts listed are all rough estimates.

I’ve never been a fan of fish balls—at least, I didn’t think I was until I tried the right ones. This recipe isn’t the easiest (removing the skin from the fish is not my favorite part), but it’s absolutely delicious. I have some ideas for tweaks at home, like adding soy sauce, but I’ll save that for another time.

I’ve served these with both rice and couscous, and both are great sides. The original recipe makes around 80 fish balls, but this version yields about 40. It’s great for freezing for later use! If you want to make a smaller batch, just use 5 white fish fillets or half a large salmon fillet.

This recipe is free of many of the top 8 allergens, without dairy, eggs, soy, tree nuts, peanuts, or shellfish, and can easily be made gluten free too.

Allergy Friendly Fish Balls Recipe

Ingredients

Broth

• 1 bag frozen vegetables of choice
• Oil (for cooking)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• Water (enough to cover the vegetables)

Fish Balls

• 1/2 large salmon fillet (about 3/4 to 1 pound / 350 to 450g)
• 5 mild white fish fillets (such as tilapia or cod), skin removed
• 3 carrots
• 1 tomato
• 1 onion
• 1/2 bunch parsley
• 1 bunch cilantro
• Up to 1 cup flour (wheat or gluten free flour of choice)
• 2 heaping teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
  
  

Instructions

1. Remove the skin from the salmon.
   
   
2. Soak the fish in saltwater or lemon juice for at least 20 minutes.
   
   
3. In a pot, heat oil and add the frozen vegetables. Allow them to cook slightly, then add enough water to cover (about a liter to a liter and a half) and bring to a boil. Season with salt, pepper, and garlic powder.
   
   
4. While the vegetables are coming to a boil, peel and grind the fresh vegetables (carrots, tomato, onion, parsley, and cilantro) into a paste. Add 1/2 cup of flour and mix well. Transfer the mixture to another bowl.
   
   
5. Rinse the fish and cut it into pieces about the size of a deck of cards. Grind the fish in batches until smooth.
   
   
6. Combine the fish paste with the vegetable paste. If the mixture is too runny, add more flour as needed.
   
   
7. Season with the salt, pepper, paprika, cumin, and garlic powder. Mix well.
   
   
8. Once the water is boiling, begin forming small balls of the fish-vegetable mixture and drop them into the pot.
   
   
9. When all the paste is used, cover the pot and let simmer for 40 minutes.
   
   
10. Strain the vegetables and fish, reserving the liquid.
    
    
11. Prepare instant couscous or make rice using the reserved liquid.
    
    
12. Serve fishballs and vegetables over rice or couscous.
    
    
13. Enjoy!

Have you made or had fish balls before? What was in yours? Does this look like a recipe you’d try?