Red Thai fish balls with rice
- 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
- 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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like