Thai Fish Balls

Degree of difficulty: Low


  • 500g White Fish Fillets
  • 2 tsp Red or Green Thai Curry Paste
  • pinch of Salt
  • 1 Tblsp Fish Sauce
  • 1 Tblsp chopped Coriander Leaves
  • Oil for deep frying


Chop the fish roughly into chunks then process in food processor until it makes a paste. Add the fish sauce, curry pasteand salt and blend for another 30 seconds til well mixed.

Transfer to a bowl and mix in the coriander. Roll into small balls and chill in the fridge for half an hour or so to set firm.

Deep fry for about 2 minutes, drain on kitchen paper, stick a toothpick into each and serve with Sweet Thai Chilli Dipping Sauce.