- 500g firm white fish fillets (such as ling), coarsely chopped
- 1 teaspoon Thai red curry paste
- 1/2 teaspoon brown sugar
- 1 teaspoon finely grated lime rind
- 1/2 teaspoon fish sauce
- 3 shallots, trimmed, thinly sliced
- 1 tablespoon peanut oil
- Sweet chilli sauce, to serve
- 18 fresh coriander leaves
- Step 1Preheat oven to 180°C. Place the fish, curry paste, sugar, lime rind and fish sauce in the bowl of a food processor and process until a coarse paste forms.
- Step 2Transfer fish mixture to a bowl and stir in the shallot. Roll 1 heaped tablespoonful of the fish mixture into a ball. Place on a plate. Repeat with remaining fish mixture to make 18 balls.
- Step 3Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the fish balls and cook, turning often, for 5 minutes or until golden. Transfer to a baking tray. Repeat with the remaining oil and fish balls, reheating the pan between batches. Bake in oven for 10 minutes or until cooked through. Set aside to cool slightly.
- Step 4Use a little sweet chilli sauce to attach a coriander leaf to each fish ball. Serve with sweet chilli sauce for dipping.
For kids who don’t like fish, use chicken instead. Substitute the fish for 500g chicken breast fillets, coarsely chopped. Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 3, 30 minutes before serving.
- Author: Tracy Rutherford
- Image credit: Ian Wallace
- Publication: Australian Good Taste