Thai fish balls is a family favourite and becomes a midweek marvel using only seven ingredients.
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
Method
- Step 1Finely chop 4 green onions. Diagonally slice remaining onions.
- Step 2Place 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 3Place 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 4Meanwhile, 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 5Add dipping sauce, mint and sliced onion to noodles. Toss to combine. Divide mixture between bowls. Top with fish balls. Serve.
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
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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