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Home Recipes Low fat

Thai fish balls

bgdiet by bgdiet
January 5, 2019
in Low fat, Recipes
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Thai fish balls
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Thai fish balls

  • 0:30 Prep
  • 0:20 Cook
  • 12 Servings

Ingredients

  • 500g firm white fish fillets (such as ling), coarsely chopped
  • 1 teaspoon Thai red curry paste
  • 1/2 teaspoon brown sugar
  • 1 teaspoon finely grated lime rind
  • 1/2 teaspoon fish sauce
  • 3 shallots, trimmed, thinly sliced
  • 1 tablespoon peanut oil
  • Sweet chilli sauce, to serve
  • 18 fresh coriander leaves

Method

  • 1
    Preheat oven to 180°C. Place the fish, curry paste, sugar, lime rind and fish sauce in the bowl of a food processor and process until a coarse paste forms.
  • 2
    Transfer fish mixture to a bowl and stir in the shallot. Roll 1 heaped tablespoonful of the fish mixture into a ball. Place on a plate. Repeat with remaining fish mixture to make 18 balls.
  • 3
    Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the fish balls and cook, turning often, for 5 minutes or until golden. Transfer to a baking tray. Repeat with the remaining oil and fish balls, reheating the pan between batches. Bake in oven for 10 minutes or until cooked through. Set aside to cool slightly.
  • 4
    Use a little sweet chilli sauce to attach a coriander leaf to each fish ball. Serve with sweet chilli sauce for dipping.

Source: taste.com.au

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