- 2455 kj Energy
- 28.5g Fat Total
- 5.9g Saturated Fat
- 2g Fibre
- 31.2g Protein
- 77mg Cholesterol
- 890mg Sodium
- 49.1g Carbs (total)
Thai fish balls with vermicelliPrint Recipe
- 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
Finely chop 4 green onions. Diagonally slice remaining onions.
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.
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.
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.
Add dipping sauce, mint and sliced onion to noodles. Toss to combine. Divide mixture between bowls. Top with fish balls. Serve.
Do not over-process fish or it will become tough when cooked.
Author: Lucy Nunes
Image credit: Cath Muscat
Publication: Super Food Ideas