Fish Balls with Thai Dip

(83 votes)
Total Time Icon
Total time: 10 min
Preparation Time Icon
Prep time: 10 min
Yield Icon
Enough for 1 person

🍓 Ingredients

🍽 Instructions

For the fish balls, grind the fish pieces in a blender until they have the consistency of minced meat. Mix in the curry paste briefly.

Add the egg and continue to mix until a homogeneous mass is obtained. Mix this thoroughly in a bowl with the spring onions, kaffir lime leaves, coriander, sugar and salt. (Alternatively, finely chop the meat with a knife and mix in the remaining ingredients).

Shape the mixture into balls about 2 cm in diameter and let set in the refrigerator for about 20 minutes. Fill a narrow, high saucepan 5 cm high with oil and heat this to 190°C. Check the temperature with a fat thermometer or place a cube of bread in the oil, it should rise to the surface immediately.

Gently slide about ten fish balls into the hot oil and fry for about 3 minutes, until evenly golden brown all around. Remove with a slotted spoon and drain on paper towels. Process the remaining balls in the same way.

For the dip, mix all the ingredients together. Arrange the fish balls in a serving bowl, garnish with the cilantro sprigs and cucumber slices, and serve piping hot. Serve the dip in a smaller bowl.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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