Red Thai fish balls with rice

Serves: 4
Time to make: 30 mins

Total cost: $ 25.20 / $ 6.30 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1710kJ
Calories 408cal
Protein 26g
Total fat 14g
Saturated fat 6g
Carbohydrates 40g
Sugars 10g
Dietary fibre 6g
Sodium 320mg
Calcium 60mg
Iron 2.5mg

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.

Save to favs

Subscribe now in to enjoy this feature

See favs PRINT