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Thai fish balls with vermicelli

by wiki
24 June, 2021
in Dinner
0
Thai fish balls with vermicelli
Thai fish balls with vermicelli

Thai fish balls is a family favourite and becomes a midweek marvel using only seven ingredients.

Nutrition

  • 2455 kj                  Energy
  • 28.5g                     Fat Total
  • 5.9g                       Saturated Fat
  • 2g                          Fibre
  • 31.2g                     Protein
  • 77mg                     Cholesterol
  • 890mg                   Sodium
  • 49.1g                    Carbs (total)
All nutrition values are per serve

0

Thai fish balls with vermicelli

Serves: 4
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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

Instructions

Step 1
Finely chop 4 green onions. Diagonally slice remaining onions.
Step 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.
Step 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.
Step 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.
Step 5
Add dipping sauce, mint and sliced onion to noodles. Toss to combine. Divide mixture between bowls. Top with fish balls. Serve.


Notes

Do not over-process fish or it will become tough when cooked.

Author: Lucy Nunes
Image credit: Cath Muscat
Publication: Super Food Ideas

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