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EatSmarter exclusive recipe

Steamed Thai Fish Balls

with Spicy Dip

Recipe development: EAT SMARTER
Steamed Thai Fish Balls

Steamed Thai Fish Balls - Easy, delicious and perfectly suited for guests

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266
calories
Calories
30 min.
Preparation
1 hr 15 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
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
Salt
Pepper
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
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Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Blender, 1 Bowl, 1 large Pot, 1 Small bowl, 1 Teaspoon, 1 Whisk, 1 Steamer basket (or colander), 1 Paper towel, 1 Pot with lid

Preparation steps

Step 1/10
Steamed Thai Fish Balls preparation step 1

Rinse cilantro, mint and basil, shake dry, pluck leaves and chop coarsely.

Step 2/10
Steamed Thai Fish Balls preparation step 2

Rinse lime leaves, pat dry and cut into fine strips.

Step 3/10
Steamed Thai Fish Balls preparation step 3

Squeeze out the lime juice. 

Step 4/10
Steamed Thai Fish Balls preparation step 4

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.

Step 5/10
Steamed Thai Fish Balls preparation step 5

Add the egg, season with salt and pepper and blend again briefly. Place in a bowl.

Step 6/10
Steamed Thai Fish Balls preparation step 6

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.

Step 7/10
Steamed Thai Fish Balls preparation step 7

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.

Step 8/10
Steamed Thai Fish Balls preparation step 8

Meanwhile, peel garlic, onion and cucumber and finely chop. Rinse the chile pepper, wipe dry, halve lengthwise, remove seeds and finely chop. 

Step 9/10
Steamed Thai Fish Balls preparation step 9

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.

Step 10/10
Steamed Thai Fish Balls preparation step 10

Serve fish balls warm with the dipping sauce.

Additional advice