- 4 sprigs Cilantro
- 4 sprigs Mint
- 2 sprigs Thai basil
- 2 Lime leaves
- 2 Limes
- 1 ½ pounds Pollock (well chilled without skin)
- 1 tablespoon red Curry paste
- 6 tablespoons Thai fish sauce
- 1 Egg
- 4 ounces Snake bean
- 1 tablespoon Canola oil
- 1 Garlic clove
- 1 red Onion
- ½ Cucumber (about 250 grams)
- 1 red Chile pepper
- 1 tablespoon Rice vinegar
- 1 teaspoon Raw cane sugar
Rinse cilantro, mint and basil, shake dry, pluck leaves and chop coarsely.
Rinse lime leaves, pat dry and cut into fine strips.
Squeeze out the lime juice.
Rinse fish fillets, pat dry and cut into cubes. Combine the chopped herbs, lime leaves, 3 tablespoons lime juice, 3 tablespoons curry paste and the fish sauce in a blender and puree until smooth.
Add the egg, season with salt and pepper and blend again briefly. Place in a bowl.
Rinse the beans, drain and cut into slices (about 1/2 cm/approximately 1/4 inch). Stir into the herb puree. With moistened hands, form the mixture into 20 small balls.
Brush a steamer basket with the oil. Cook the fish balls in batches over a pot of boiling water until cooked through, 12-15 minutes. Transfer steamed balls to a baking sheet and keep warm in preheated oven at 80°C (fan 60°C, gas mark 1) (approximately 200°F/convection 140°F) while cooking the remaining fish balls.
Meanwhile, peel garlic, onion and cucumber and finely chop. Rinse the chile pepper, wipe dry, halve lengthwise, remove seeds and finely chop.
In a small bowl, stir together 3 tablespoons lime juice and remaining fish sauce with the rice vinegar and sugar. Mix in chopped chile pepper, onion and cucumber.
Serve fish balls warm with the dipping sauce.