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Thai fish balls with vermicelli

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 8 green onions
  • 500g firm white fish fillets, coarsely chopped
  • 2 tablespoons Ayam Thai red curry paste
  • 200g packet rice vermicelli noodles
  • 2 tablespoons peanut oil
  • 1/2 cup Vietnamese dipping sauce
  • 1/2 cup finely chopped fresh mint leaves


  • 1
    Finely chop 4 green onions. Diagonally slice remaining onions.
  • 2
    Place 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.
  • 3
    Place 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.
  • 4
    Meanwhile, 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.
  • 5
    Add 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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