Warm Thai Fish Ball Salad Recipes

WARM THAI FISH BALL SALAD

Steps:

• Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
• Roll level tablespoons of mixture into balls.
• You will need to cook the fish balls in batches.
• Arrange a single layer of balls in a baking paper lined bamboo steamer.
• Place steamer over a wok or large pan of boiling water.
• Cook, covered, for about 5 minutes or until balls are just cooked through.
• Repeat until all of the balls are cooked.
• Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
• Arrange the salad leaves on 1 large platter or or individual serving plates.
• Top the leaves with the red pepper and snow peas.
• Place the fish balls on top, drizzle with dressing and serve with lime wedges.

THAI FISH BALLS WITH CHILLI AND LIME MAYONNAISE

Steps:

• To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.
• Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.
• When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.
• Heat the oil in a large frying pan over medium heat.
• Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.
• Serve with the Chilli and Lime Mayonnaise.