Thai fish balls with Asian salad

Thai fish balls with Asian salad

(2) Rate it

  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Salad recipes


  • 500g white fish fillets (barramundi, perch or ling), skin & bones removed, chopped
  • 1 1/2 cups fresh coriander leaves
  • 1/2 bunch snake beans, trimmed, sliced
  • 2 kaffir lime leaves, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon red curry paste
  • 1/4 cup (60ml) sweet chilli sauce
  • 2 1/2 tablespoons fish sauce
  • 1/4 cup (60ml) peanut oil
  • 1 tablespoon fresh lime juice
  • 1 cup fresh mint leaves
  • 1/2 telegraph cucumber, halved lengthways, seeds removed, sliced
  • 1/4 red onion, finely sliced
  • 100g snow peas, halved lengthways


  • Step 1
    Place the fish in a food processor and process for 1-2 minutes or until a paste forms. Chop 1/2 cup of the coriander leaves. Combine the chopped coriander, snake beans, lime leaves, egg, curry paste, 1 tablespoon of sweet chilli sauce and 1 1/2 tablespoons of fish sauce in a bowl with the fish paste.
  • Step 2
    Use wetted hands to roll tablespoonfuls of the mixture into balls. Heat the oil in a non-stick frying pan over a medium heat. In batches, cook the balls, turning, for 5-7 minutes or until golden. Drain on paper towel.
  • Step 3
    Whisk the lime juice and remaining sweet chilli and fish sauce. Combine mint, cucumber, red onion, snow peas and remaining coriander leaves in a bowl. Scatter over the balls and serve drizzled with the dressing.

  • Low carb
  • Low kilojoule


  • 1470 kj


  • 19g

    Fat Total

  • 3.5g

    Saturated Fat

  • 9g

    Carbs (total)

All nutrition values are per serve


WINE SUGGESTION: McGuigan Black Label Traminer Riesling

  • Author: Kim Meredith
  • Image credit: Alan Benson
  • Publication: Fresh Living



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