Rice Noodles with Fish Balls
Ingredients
- Ingredients
- 2 Tbsps brown sugar
- 300 milliliters Chicken broth
- 2 Tbsps soy sauce
- 1 tsp Sambal oelek
- 200 grams Peanut butter (crunchy)
- 2 Tbsps Lime juice
- 350 grams Rice noodles
- 500 grams white fish fillets (skinless)
- 2 tsps red Curry paste (Asian-supermarket)
- 2 tsps Asian Fish sauce
- 2 tsps Pastry flour
- Fat (for frying)
- Cucumber (for garnish)
- Mung bean sprouts (for garnish)
- Fresh herbs (for Asian cooking)
Preparation steps
In a pot, add brown sugar, soy sauce and sambal oelek. Saute over low heat until sugar starts to caramelize. Add broth and deglaze pot. Bring to a boil and add peanut butter to thicken sauce. Season with lime juice.
Soak rice noodles for about 10 minutes in cold water. Rinse fish fillets, pat dry and chop. In a blender, puree fish together with curry paste and fish sauce. Add flour and form fish mixture into balls. In a pan, heat frying oil to 170°C (approximately 350°F) and fry fish balls in portions until slightly browned.
Meanwhile, add rice noodles to salted boiling water and cook until al dente. Drain. To serve, arrange noodles on plates with the fish balls and pour sauce over everything. Garnish with cucumber slices and mung bean seedlings and decorate as desired with Asian herbs.
