Thai Fish Balls
(Serves 2 females or 1 male)
Ingredients
Fish balls & Salad
- 220g Firm white fish fillet (such as ling), coarsely chopped
- 1 Medium carrot, grated
- 1 Teaspoon Thai red curry paste
- ½ Teaspoon artificial sweetener
- 1 Teaspoon finely grated lime rind
- ½ Teaspoon fish sauce
- 2 Spring onion stalks, thinly sliced
- 1 Tablespoon peanut oil
- 12 Fresh coriander/dhania leaves, finely chopped
- Salt and pepper to season
- 1 Cup bean sprouts
- 10-15 Green beans, thinly sliced
Serving sauce
- 3-4 Tablespoons salt reduced soy sauce to serve
- ½ Lime, juiced and rind
- 2 Teaspoons artificial sweeteners
- ¼ - ½ Teaspoon dried chilli (optional)
Method
- Place the fish, Thai curry, ½ teaspoon sweetener, 1 teaspoon lime rind and fish sauce in a food processor and process until a coarse paste forms.
- Transfer fish mixture to a bowl and stir in the spring onions, half the carrot, half the coriander and seasoning, combine well.
- Roll 1 heaped tablespoonful of the fish mixture into a ball. Place on a plate. Repeat with remaining fish mixture until all is used up.
- Heat the oil in a large non-stick frying pan over medium heat. Add the fish balls and cook, turning often until all sides are golden.
- While the fish balls are cooking, make the salad by combining the remaining carrot, coriander, sprouts and green beans.
- Divide the salad evenly between two plates, top with half the fish balls each. Males have all the fish balls and salad.
- Combine all serving sauce ingredients in a bowl. Serve on the side for dipping or to be poured over the fish and salad.
Other Great Recipes
