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)
Thai fish balls with vermicelli
Print RecipeIngredients
- 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
