Ingredients
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500g firm white fish fillets (such as ling), coarsely chopped
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1 teaspoon Thai red curry paste
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1/2 teaspoon brown sugar
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1 teaspoon finely grated lime rind
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1/2 teaspoon fish sauce
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3 shallots, trimmed, thinly sliced
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1 tablespoon peanut oil
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Sweet chilli sauce, to serve
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18 fresh coriander leaves
Method
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1Preheat 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.
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2Transfer 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.
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3Heat 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.
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4Use 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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