Thai fish balls

Thai fish balls

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

Kids can take the plunge with these fish balls – right into a pool of sweet chilli sauce.

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Easy entertaining, Nutrition information


  • 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 1
    Preheat 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 2
    Transfer 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 3
    Heat 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 4
    Use a little sweet chilli sauce to attach a coriander leaf to each fish ball. Serve with sweet chilli sauce for dipping.


  • 180 kj


  • 1.5g

    Fat Total

  • 0.5g

    Saturated Fat

  • 7g


  • 0.5g

    Carbs (total)

All nutrition values are per serve


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



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