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


Calories:266 kcal
Preparation:30 min
Ready in:75 min
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


For servings

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

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


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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.


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