THAI FISH BALLS RECIPES

STEAMED THAI FISH BALLS RECIPE | EAT SMARTER USA

Steamed Thai Fish Balls recipe | Eat Smarter USA image

The Steamed Thai Fish Balls recipe out of our category marinade! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 19

Ingredients

4 sprigs cilantro
4 sprigs mint
2 sprigs Thai basil
2 Lime leaves
2 Limes
1.5 pounds Pollock (no skin and well chilled)
1 tablespoon red Curry paste
6 tablespoons Thai fish sauce
1 egg
salt
peppers
4 ounces Chinese long bean style Green beans
1 tablespoon Canola oil
1 garlic
1 red onion
0.5 Cucumber
1 red chile pepper
1 tablespoon Rice vinegar
1 teaspoon Raw cane sugar

Steps:

Rinse cilantro, mint and basil, shake dry, pluck leaves and chop coarsely.
Rinse lime leaves, pat dry and cut into fine strips.
Squeeze out the lime juice.
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.
Add the egg, season with salt and pepper and blend again briefly. Place in a bowl.
Rinse the beans, drain and cut into slices approximately 1/4 inch. Stir into the herb puree. With moistened hands, form the mixture into 20 small balls.
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 a preheated oven at 200°F/convection 140°F while cooking the remaining fish balls.
Meanwhile, peel garlic, onion and cucumber and finely chop. Rinse the chile pepper, wipe dry, halve lengthwise, remove seeds and finely chop.
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.
Serve fish balls warm with the dipping sauce.

Nutrition Facts : Calories 266 kcal, FatContent 9 g, SaturatedFatContent 1.4 g, ProteinContent 36 g, CarbohydrateContent 7 g, SugarContent 2 g, CholesterolContent 187 mg

SPICY FRIED FISH BALLS RECIPE - NYT COOKING

Spicy Fried Fish Balls Recipe - NYT Cooking image

While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you’d usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.

Provided by Melissa Clark

Total Time 50 minutes

Yield About 40 fish balls

Number Of Ingredients 19

Ingredients

4 shallots, sliced
4 Thai chiles, sliced
4 makrut lime leaves, stems and spines removed
1 (2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
1/2 lemongrass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
1/4 teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
2/3 cup coconut milk
4 to 5 tablespoons rice flour
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of 1/2 lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs

Steps:

To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

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FISH BALLS | ALLRECIPES

Great for when you don't have enough fish to feed the family.
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Total Time 40 minutes
Calories 474.6 calories per serving

Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

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STEAMED THAI FISH BALLS RECIPE | EAT SMARTER USA

The Steamed Thai Fish Balls recipe out of our category marinade! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine Asian, Thai
Calories 266 kcal per serving

Serve fish balls warm with the dipping sauce.

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Fish balls are a classic Thai street food that you’ll find all over Thailand. Our fish balls maintain all the flavour of the traditional recipe while being low in sodium and FODMAP friendly.
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Total Time 30 minutes
Cuisine healthy
Calories 408 calories per serving

Divide rice and curry among 4 plates. To serve, top with mung bean sprouts, coriander and a lime wedge.

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A long-time Thai favourite, this dish features fish balls or dumplings rather than pieces of fish (however, slices of fish can also be used). Thai eggplants (aubergines), galangal and tangy makrut (kaffir lime) leaves add depth to the spicy curry base, while the pounded fish provides texture.
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1. Put the fish fillets in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste.

2. Put the thick coconut cream from the top of the tin in a saucepan, bring to a rapid simmer over medium heat, stirring occasionally, and cook for 5-10 minutes, or until the mixture "splits" (the oil starts to separate). Add the curry paste and cook for 5 minutes, or until fragrant. Add the remaining coconut milk and mix well.

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HOMEMADE FISH BALLS (??) | MADE WITH LAU

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This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!
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Happy chopping!

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Category Main Course
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