Thai Fish Balls With Tastes of Asia Salad – A Little Extravagance
Ingredients
Fishballs (makes 27)
- 500g fish fillets, skin and bones removed, chopped. Our preferred fish is GLF quality Blackfish (more expensive species are great too such as Whiting or Bream)
- ½ cup fresh coriander leaves chopped
- 15 medium sized green beans, trimmed, finely sliced
- 2 kaffir lime leaves, finely chopped
- 1 egg, lightly beaten
- 1 tablespoon Thai red curry paste
- 1 tbsp sweet chilli sauce
- 1½ tablespoons fish sauce
- ¼ cup olive oil
Dressing
- 1 teaspoon finely grated lemon rind
- 3 tablespoons fresh coriander leaves
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 3 tablespoons tamari
- 2 tablespoons sweet chilli sauce
- 2 teaspoons Thai fish sauce
Salad
- Mixed lettuce leaves
- 200g cherry or Roma tomatoes halved
- ½ telegraph cucumber, halved lengthways, seeds removed, sliced
- ¼ red onion, finely sliced (cooked if preferred)
- 8 snow peas, halved lengthways
- ¼ cup fresh mint leaves
- ¼ cup fresh coriander leaves
Method
Fishballs
Place fish in a food processor (or manual pull chopper) for 1-2 minutes or until finely minced.
Combine coriander, beans, lime leaves, egg, red curry paste, sweet chilli sauce and fish sauce in a bowl with minced fish.
Use wetted hands to roll tablespoonsful of mixture into balls.
Heat the oil over medium heat.
In batches, cook, turning, for 5-7 minutes or until golden.
Drain.
Dressing
Place lemon rind, coriander, sugar, lime juice and soy, chilli and fish sauces in a bowl, mix to combine.
Salad
Arrange mixed lettuce leaves, tomatoes, cucumber, onion, snow peas, mint and coriander on a serving platter.
Arrange fishballs on salad, then drizzle with dressing and serve.