You are here

Thai Fish Balls

fast.cook's picture
Ingredients
  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)
  Egg 1
  Vegetable stock 375 Milliliter (1 1/2 Cups)
  Coconut milk 250 Milliliter (1 Cup)
Directions

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.
Discard stock.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Quick

Rate It

Your rating: None
4.203125
Average: 4.2 (16 votes)