Thai Fish Balls Recipe
Ingredients
| 750 g firm white fish fillets | ||
| Fish sauce | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 tablespoon finely grated fresh ginger | ||
| Green curry paste | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Coriander leaves | 1/4 Cup (16 tbs), finely chopped | |
| Egg | 1 | |
| Vegetable stock | 1 1/2 Cup (16 tbs) | |
| Coconut milk | 1 Cup (16 tbs) | |
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.
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.
Chef
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