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EatSmarter exclusive recipe

Steamed Thai Fish Balls

with Spicy Dip

Steamed Thai Fish Balls

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

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

Steamed Thai Fish Balls preparation step 1
1

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

Steamed Thai Fish Balls preparation step 2
2

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

Steamed Thai Fish Balls preparation step 3
3

Squeeze out the lime juice. 

Steamed Thai Fish Balls preparation step 4
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.

Steamed Thai Fish Balls preparation step 5
5

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

Steamed Thai Fish Balls preparation step 6
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.

Steamed Thai Fish Balls preparation step 7
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.

Steamed Thai Fish Balls preparation step 8
8

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

Steamed Thai Fish Balls preparation step 9
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.

Steamed Thai Fish Balls preparation step 10
10

Serve fish balls warm with the dipping sauce.

Additional advice