Zesty Low-Carb Fish Ball Stir-Fry

1.Cut the fish fillets into small chunks and place them in a food processor. Pulse until finely minced.

2.In a large bowl, combine the minced fish, soy sauce, fish sauce, lime juice, chili flakes, minced garlic, grated ginger, egg, and almond flour. Mix until well combined.

3.Shape the mixture into small balls, about the size of a tablespoon each.

4.Heat the coconut oil in a large skillet over medium heat. Add the fish balls and cook for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove the fish balls from the skillet and set aside.

5.In the same skillet, add the sliced red and green bell peppers, broccoli florets, and sugar snap peas. Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp.

6.Return the fish balls to the skillet with the vegetables. Stir gently to combine and heat through.

7.Season with salt and pepper to taste.

8.Garnish with fresh cilantro before serving.