Fishballs a la Parmigiana

Fishballs a la Parmigiana

Course Main Course
Cuisine Fusion
Keyword Cooking With Leftovers, Fish
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 3 people
Author Connie Veneracion


For the fish balls

  • 1 and 1/2 cups flaked cooked fish
  • 2 heaping tablespoons chopped or grated carrot
  • 2 heaping tablespoons finely sliced scallions
  • 1 tablespoon fried garlic
  • 1 tablespoon dried onion flakes (available in the spice section of groceries and supermarkets)
  • 2 tablespoons chopped nuts (I used cashew)
  • 2 tablespoons rolled oats
  • 1 egg
  • 2 tablespoons bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne

To cook the fish balls

  • cooking oil for deep frying

To complete the dish

  • 6 tablespoons tomato sauce
  • 3 slices Parmesan
  • 3 slices mozzarella

To garnish

  • chopped parsley


  • Mix together all the ingredients for the fish balls. Divide into three portions. Form each portion into a ball.
  • Heat enough cooking oil to reach a depth of at least three inches.
  • Fry the fishballs until browned and crisp.
  • On a plate, smother the tops of the fishballs with tomato sauce. Place a slice of Parmesan and mozzarella on top of each.
  • Using a kitchen torch, melt the cheeses until bubbly and speckled.
  • Sprinkle in chopped parsley before serving the fishballs a la Parmigiana.


Why use a kitchen torch to melt the cheeses? Couldn't they have been melted in the oven? Sure, that's an option. If I were cooking a whole tray of fishballs a la Parmigiana, that's what I would have done. But we're talking three fishballs here. THREE. Waste of time and electricity to preheat the oven only to melt the cheeses on top of three fishballs. So... kitchen torch.