750g (1 1/2 Lb) skinless, boneless red fish fillets, roughly chopped
2 tbspn Green curry paste (use the variety that has 0 fat content)
50g (1 2/3 oz) snake beans thinly sliced
4 kaffir lime leaves, finely shredded
6 thai basil leaves, shredded
2 Lebanese cucumbers, un-peeled and diced
3 tbspn chopped fresh coriander
2 tbspn fish sauce
3 tbspn Sweet Chili Sauce
2 tspn MCT Oil
Put the fish into a food processor and pulse to form a smooth paste. Transfer to a bowl and mix in
the curry paste, beans, kaffir lime leaves and basil
Divide the mixture into 12 roughly shaped balls. Cover and refrigerate for 30 minutes.
Preheat oven to 200c (400F) Put the cucumber, coriander, fish sauce and chili sauce into a bowl
and mix to combine. Heat the oil in a large fry pan add the balls, and cook over medium heat for 5
minutes on each side or until golden brown. Transfer to the oven and bake for 10 minutes or until
cooked through. Serve the fish balls with pots of salsa and steamed rice to the side.
2 tbspn Green curry paste (use the variety that has 0 fat content)
50g (1 2/3 oz) snake beans thinly sliced
4 kaffir lime leaves, finely shredded
6 thai basil leaves, shredded
2 Lebanese cucumbers, un-peeled and diced
3 tbspn chopped fresh coriander
2 tbspn fish sauce
3 tbspn Sweet Chili Sauce
2 tspn MCT Oil
Put the fish into a food processor and pulse to form a smooth paste. Transfer to a bowl and mix in
the curry paste, beans, kaffir lime leaves and basil
Divide the mixture into 12 roughly shaped balls. Cover and refrigerate for 30 minutes.
Preheat oven to 200c (400F) Put the cucumber, coriander, fish sauce and chili sauce into a bowl
and mix to combine. Heat the oil in a large fry pan add the balls, and cook over medium heat for 5
minutes on each side or until golden brown. Transfer to the oven and bake for 10 minutes or until
cooked through. Serve the fish balls with pots of salsa and steamed rice to the side.
Little Leakers
Thai Fish Balls With Coriander Salsa
