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Homemade Albondigas de Pescado (Dominican Fish Balls) photo

Albondigas de Pescado (Dominican Fish Balls)

These Albondigas de Pescado are bursting with Caribbean flavor! Delightful fish balls made with fresh ingredients and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Caribbean, Dominican
Ingredients Equipment Method Notes

Ingredients
  

For the Fish Balls:
  • 1 small white onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 sprigs parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper freshly cracked or ground
  • 1 pound white fish filet fresh, skinned
  • 1 cup breadcrumbs or homemade breadcrumbs, extra if needed
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon bija (annato, achiote) powder
For the Sauce:
  • 1 large white onion cut into strips
  • 2 cloves garlic crushed
  • 1 medium bell pepper cut into strips
  • 4 large tomatoes cut into cubes
  • 2 sprigs parsley or cilantro, if you prefer
  • 1 teaspoon salt for seasoning the sauce
  • 3 large limes cut into wedges, for serving

Equipment

  • Cutting board
  • Knife
  • Mixing Bowl
  • Skillet or Frying Pan
  • Spatula
  • Measuring spoons and cups

Method
 

Make the Fish Balls:
  1. Begin by finely chopping the small white onion, bell pepper, and garlic cloves. In a mixing bowl, combine the fresh white fish filet, chopped onion, bell pepper, garlic, parsley, salt, and pepper. Use a fork or your hands to mix everything well until fully combined.
  2. Add the breadcrumbs to the fish mixture. If the mixture feels too wet, add more breadcrumbs until it holds together. Lightly grease your hands with vegetable oil to prevent sticking, and form the mixture into small balls, about 1 inch in diameter.
  3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, carefully add the fish balls to the skillet. Cook them for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove them from the skillet and set aside on a plate lined with paper towels.
Make the Sauce:
  1. In the same skillet, add the large white onion, crushed garlic, and bell pepper cut into strips. Sauté for about 5 minutes until the vegetables are softened. Then, add the cubed tomatoes and the bija (annato) powder. Stir well and allow the mixture to simmer for about 10 minutes or until the tomatoes break down and create a sauce.
  2. Once the sauce is ready, gently add the fish balls back into the skillet, allowing them to coat in the sauce for a couple of minutes. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or cilantro and lime wedges on the side for squeezing over the fish balls.

Notes

  • For a gluten-free option, use gluten-free breadcrumbs or omit the breadcrumbs altogether.
  • To make it vegan, consider using a plant-based fish alternative and adjust seasonings accordingly.
  • For a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the fish mixture.