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Thai Fish Balls Recipe
|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)|
Serving size: Complete recipe
Calories 1413 Calories from Fat 691
% Daily Value*
Total Fat 81 g125.1%
Saturated Fat 54.4 g272.2%
Trans Fat 0 g
Cholesterol 707.5 mg
Sodium 5916.2 mg246.5%
Total Carbohydrates 40 g13.3%
Dietary Fiber 8.7 g34.6%
Sugars 10.8 g
Protein 147 g294.2%
Vitamin A 28.9% Vitamin C 165.4%
Calcium 50.8% Iron 31.9%
*Based on a 2000 Calorie diet
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.