EatSmarter exclusive recipe

Steamed Thai Fish Ballswith Spicy Dip

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

(0)

Calories:266 kcal
Difficulty:moderate
Preparation:30 min
Ready in:75 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories266 kcal(13%)
Protein36 g(72%)
Fat9 g(11%)
Carbohydrates7 g(3%)
Added Sugar2 g(2%)
Roughage2 g(7%)

Recipe development: EAT SMARTER

Ingredients

For servings

4 sprigsCilantro
4 sprigsMint
2 sprigsThai basil
2Lime leaf
2Limes
1 ½ poundsPollock (well chilled without skin)
1 tablespoonred Curry paste
6 tablespoonsThai fish sauce
1Egg
Salt
Pepper
4 ouncesSnake bean
1 tablespoonCanola oil
1Garlic clove
1red Onion
½Cucumber (about 250 grams)
1red Chile pepper
1 tablespoonRice vinegar
1 teaspoonRaw cane sugar
Advertisement
Advertisement

Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Blender, 1 Bowl, 1 Pot, 1 Small bowl, 1 Teaspoon, 1 Whisk, 1 Steamer basket, 1 Paper towel, 1 Pot

Directions

Display mode:
1 Rinse cilantro, mint and basil, shake dry, pluck leaves and chop coarsely.
2 Rinse lime leaves, pat dry and cut into fine strips.
3 Squeeze out the lime juice. 
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.
5 Add the egg, season with salt and pepper and blend again briefly. Place in a bowl.
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.
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.
8 Meanwhile, peel garlic, onion and cucumber and finely chop. Rinse the chile pepper, wipe dry, halve lengthwise, remove seeds and finely chop. 
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.
10 Serve fish balls warm with the dipping sauce.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags