Thai fish balls
Thai fish balls combine white fish with curry paste, lime zest, and shallots for a flavorful, aromatic dish. Quick and easy to prepare, these fish balls are perfect for snacking or as a part of a main course.
Cook time 20 min
Prep time 30 min
Ingredients:
1 lb white fish1 tsp curry paste
1 tsp brown sugar
1 tbsp lime zest
1 tsp fish sauce
3 shallots
1 tbsp peanut oil
Thai fish balls are a delicious and flavorful dish that brings a taste of Thai cuisine into your home. Made with white fish and a blend of aromatic ingredients, these fish balls are perfect as a snack, appetizer, or main course. Whether you are a seasoned cook or a beginner, this recipe is straightforward and quick to prepare, offering a burst of exotic flavors with every bite.
Instructions:
- If the white fish fillets have skin or bones, carefully remove them. Cut the fillets into small, manageable pieces.
- Peel the shallots and finely chop them. You can also use a food processor to ensure they’re very finely minced.
- In a food processor, combine the fish pieces, curry paste, brown sugar, lime zest, fish sauce, and chopped shallots. Blend until the mixture forms a smooth and sticky paste. You may need to stop the processor occasionally to scrape down the sides of the bowl to ensure everything is evenly combined.
- Using your hands, shape the mixture into small balls, approximately 1 inch in diameter. If the mixture is too sticky, you can wet your hands slightly to make shaping easier.
- In a large non-stick skillet, heat the peanut oil over medium heat. Allow the oil to become shimmering hot, but not smoking.
- Carefully add the fish balls to the hot skillet in a single layer, making sure not to overcrowd the pan. Fry the fish balls for about 3-4 minutes on each side, or until they are golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.
- Once cooked, use a slotted spoon to transfer the fish balls to a plate lined with paper towels to drain any excess oil.
- Serve the Thai fish balls hot with a dipping sauce of your choice, such as sweet chili sauce or a tangy lime and fish sauce dip. They can be enjoyed as an appetizer, snack, or part of a main course.
Thai fish balls are a delightful addition to any meal, bringing a touch of Thailand to your table. With a balance of spicy, sweet, and tangy flavors, these fish balls are sure to impress your family and friends. Enjoy them hot and fresh, and don't be afraid to experiment with different dipping sauces and side dishes to make the meal truly your own.
Thai fish balls FAQ:
Fry the fish balls for about 3-4 minutes on each side until they are golden brown and cooked through. Depending on your skillet size, you may need to cook them in batches.
The fish balls are done when they are golden brown on the outside and cooked through inside. You can also check their internal temperature; it should reach at least 145°F (63°C).
Yes, you can substitute white fish with cod, tilapia, or haddock. Just ensure that the fish is firm and can be blended into a paste.
Store leftover fish balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven before serving to regain their crispiness.
Thai fish balls can be served with a variety of dipping sauces, such as sweet chili sauce or a lime and fish sauce dip. They pair well with fresh herbs, salads, or as part of a larger Thai meal.
Cooking Tips:
- Make sure to use fresh white fish for the best texture and flavor.
- Adjust the amount of curry paste to suit your spice preference.
- Chill the mixture before shaping the balls to make it easier to handle.
- Using a food processor can help you achieve a smooth and well-blended mixture.
- Serve with a side of sweet chili sauce or a dipping sauce of your choice for an extra kick.
Nutrition Facts
12 ServingsCalories 70kcal
Protein 7g
Carbohydrates 1.47g
Fiber 0.27g
Sugar 1.01g
Fat 3.47g
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