Red Thai fish balls with rice
(at time of publication)
- 400g firm white fish fillets, roughly chopped
- 1 teaspoon Thai red curry paste (plus 1 tablespoon for sauce)
- ½ teaspoon brown sugarlight brown cane sugarX
- 1 teaspoon finely grated lime rind (plus wedges, to serve)
- ½ teaspoon fish sauce
- 2 shallots, finely chopped
- 2 tablespoons peanut oil
- 1 red capsicum, sliced
- 1 carrot, peeled and sliced in batons
- 1 courgette, sliced into rounds, or half-moons if large
- 1 tablespoon finely grated ginger
- 1 cup light coconut milk (we use Trident)
- 2 cups cooked brown rice, to serve
- 2 cups mung bean sprouts, to serve
- ½ cup coriandercilantroX leaves, to serve
- In a food processor, blitz the first 5 ingredients into a coarse paste. Add shallots and pulse
- Hand roll about 1 tablespoon or 30g each of mixture into balls. You should get about 20 balls.
- In a large, non-stick frying pan, heat half of the oil over medium-high. Add half of the fish balls and cook, turning often, until golden. Transfer to a baking tray and repeat with remaining oil and fish balls.
- Do not wash the frying pan. Add curry paste to the pan and cook for 30 seconds until fragrant. Add vegetables and ginger and continue to cook for 2-3 minutes. Add coconut milk and fish balls, cover and cook for 10 minutes, stirring occasionally.
- Divide rice and curry among 4 plates. To serve, top with mung bean sprouts, coriander and a lime wedge.
Make it gluten free: Check curry paste and fish sauce are gluten free.
Make it low FODMAP: Swap shallots for finely chopped spring onion (green tips only). Choose a Thai red curry paste that does not include onion or garlic or make your own.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 6g
Dietary fibre 6g
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