Ingredients
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8 green onions
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500g firm white fish fillets, coarsely chopped
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2 tablespoons Ayam Thai red curry paste
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200g packet rice vermicelli noodles
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2 tablespoons peanut oil
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1/2 cup Vietnamese dipping sauce
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1/2 cup finely chopped fresh mint leaves
Method
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1Finely chop 4 green onions. Diagonally slice remaining onions.
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2Place fish in a food processor. Process until finely chopped (see note). Combine fish, paste and chopped onion in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls.
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3Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Return to bowl. Add 1 teaspoon oil. Toss to coat.
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4Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Add fish balls. Cook, turning, for 8 to 10 minutes or until browned and cooked through.
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5Add dipping sauce, mint and sliced onion to noodles. Toss to combine. Divide mixture between bowls. Top with fish balls. Serve.
Source: taste.com.au
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