Fish Cake Balls

This is our interpretation of a classic Thai dish—a little bit more sophisticated but a breeze to make especially if you have a food processor or a blender. This is mom’s fish balls—it’s got none of the additives and chemicals found in the store-bought kind. Yum!

Serves 2  Prep Time 10 minutes  Cooking Time 5 to 7 minutes

300 grams fish fillet, boneless and skinless (use a white fish like grouper, labahita, even catfish)
1 egg
1 teaspoon masaman curry paste (available in most supermarkets)
1 kaffir lime leaf or finely shredded lemon leaves (any citrus leaf will do)
4 green beans, chopped finely
salt and pepper to taste
oil for frying
apples, cucumbers, and grapes for the kebabs

1  Place the first three ingredients in a food processor or blender, and pulse until it forms a smooth paste. It should be similar to the sticky play dough we played with as children.

2  Add the rest of the ingredients and form into small balls.

3  Deep-fry until golden. For baon, try serving as kebabs—insert sliced cucumbers, apple chunks, and whole grapes in between fish balls.

Photography by David Hanson │ Props from SM Department Store

• rose May 14 2010 @ 07:53am Report Abuse

     

  easy and healthy :)