Thai fishcake pops

0
6
Thai fishcake pops
  • 0:20 Prep
  • 0:10 Cook
  • Makes 30
  • Easy

“You can eat these cute Thai fishcake pops with one hand while the other holds something fizzy! They freeze well, so have them handy for parties.” – Marion Grasby

Featured in
Easy entertaining, Asian recipes

Ingredients

  • 500g firm boneless white fish fillets (such as barramundi, ling or snapper), coarsely chopped
  • 2 tablespoons gluten-free Thai red curry paste (see tips)
  • 6 kaffir lime leaves, finely sliced
  • 2 teaspoons fish sauce
  • 1 teaspoon sea salt
  • 1 egg
  • Vegetable oil, for deep-frying
  • 2 long fresh red chillies, sliced (see notes)
  • 1 Lebanese cucumber, sliced into 1/2cm-thick rounds, then quarters
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Line a baking tray with baking paper. Place the fish, curry paste, kaffir lime leaves, fish sauce, salt and egg into the bowl of a food processor. Process until smooth. Transfer mixture to a large bowl.
  • Step 2
    Use wet hands to roll tablespoonfuls of the mixture into small round balls. Place on the prepared tray. (You can cover the tray with plastic wrap and place in the fridge until ready to cook.)
  • Step 3
    Add enough oil to a wok or large saucepan to reach halfway up the side of the pan. Heat to 180C (oil is ready when a cube of bread turns golden brown in 10 seconds). Cook the fishballs, in batches, for 2 minutes or until golden brown and cooked through. Drain on a plate lined with paper towel.
  • Step 4
    Thread a slice of chilli, then cucumber, then fishcake ball, and finally another piece of cucumber onto a bamboo skewer (you will need 30 skewers).
  • Step 5
    Transfer the fish pops to a serving plate and serve with sweet chilli sauce in a small bowl and lime wedges.

Nutrition

  • 661 kj

    Energy

  • 9g

    Fat Total

  • 1g

    Saturated Fat

  • 1g

    Fibre

  • 11g

    Protein

  • 8g

    Carbs (total)

All nutrition values are per serve

Notes

Tips:

  • Use more or less curry paste to taste. Substitute the chilli pieces with finely chopped capsicum, if you like.
  • You can shape and freeze the balls until ready to cook. When ready to use, spread the frozen balls onto a tray lined with baking paper and defrost in the fridge overnight.
  • Author: Marion Grasby
  • Image credit: Nigel Lough
  • Publication: Taste Magazine

Source: taste.com.au

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