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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Red Thai fish balls with rice

Fish balls are a classic Thai street food that you’ll find all over Thailand. Our fish balls maintain all the flavour of the traditional recipe while being low in sodium and FODMAP friendly.

Time to make: 30 mins
Serving: 4 people

Ratings: 4.3

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Ingredients

Measurements explained

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 courgettezucchiniX, 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

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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In a food processor, blitz the first 5 ingredients into a coarse paste. Add shallots and pulse
to combine.
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.

Variations

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)

Calories 408 cal

Kilojoules 1710 kJ

Total fat 14 g

Saturated fat 6 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2018

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One comment on Red Thai fish balls with rice

Ann Glamuzina November 25, 2021 at 3:15 pm #

As good as any Thai fish cakes you’ll find. And easy to make too.

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