Thai Fish Balls
|Firm white fish fillets||750 Gram|
|Fish sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||1 Tablespoon|
|Green curry paste||60 Milliliter (1/4 Cup)|
|Lime juice||2 Tablespoon|
|Finely chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Vegetable stock||375 Milliliter (1 1/2 Cups)|
|Coconut milk||250 Milliliter (1 Cup)|
Cut fish into 3cm pieces; blend or process fish pieces with sauce, garlic, ginger, 2 tablespoons of the paste, 2 teaspoons of the juice, half the coriander and the egg until a smooth paste forms.
Roll level tablespoons of mixture into balls; place, in single Layer, on tray.
Cover; refrigerate 30 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze] Bring vegetable stock to boil in large pan.
Add fish balls; simmer, covered, about 5 minutes or until cooked through, stirring occasionally to gently turn fish balls in the stock.
Remove fish balls from stock; cover to keep warm.
Cook remaining curry paste in same pan, stirring, about 3 minutes or until fragrant.
Add milk; cook, stirring, until mixture boils.
Add fish balls and remaining juice and coriander; stir until heated through.