Garlic and haddock rice balls

By Spencer Watts
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  • 1 1/2 cups (360 milliliters) sushi rice
  • 3 cups (720 milliliters) chicken stock
  • 1 garlic bulb, whole
  • 360 grams haddock fillets
  • Salt and pepper, to taste
  • Zest of 1 lemon
  • 1/4 cup (60 milliliters) Parmesan cheese, grated
  • 1 cup (240 milliliters) all-purpose flour
  • 4 eggs
  • 2 cups (480 milliliters) panko or dry bread crumbs
  • Canola oil, for frying


  1. Preheat oven to 325F (165C).
  2. Cook sushi rice with chicken stock according to package recipes, and cool in the refrigerator.
  3. While that is happening, wrap garlic bulb in aluminum foil and cook in oven for 1 hour.
  4. Place haddock fillets on baking sheet with parchment paper and add to oven for the last ten minutes of garlic cooking time.
  5. In a large bowl, combine cold sushi rice, flaked haddock, parmesan cheese, lemon zest, salt and pepper. Add in roasted garlic. To separate roasted garlic cloves from peel, gently squeeze with the tip of your fingers until garlic comes out.
  6. Mix all the ingredients together and form three to five centimeter balls.
  7. Let the balls rest in the refrigerator for 10-15 minutes.
  8. Set up a breading station: one bowl with flour, one bowl with four whisked eggs and one bowl with panko or bread crumbs.
  9. Roll each ball in flour, then eggs and then panko or bread crumbs, ensuring that they are fully coated.
  10. Heat frying oil to 350F – 375F (180C – 190C) degrees, and fry rice balls for fpur to five minutes.
  11. Remove from oil and place on a paper towel to drain excess liquid.
  12. Season with salt, and serve hot.
  13. Serve with garlic scape puree (see recipe).


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