Spicy Fish Balls

spicy fish balls



1 red chilli, seeded
1 garlic clove
nub of fresh ginger, peeled
handful of fresh coriander
1tsp cornflour
1/4tsp salt
1/4tbs caster sugar
300g white fish fillets, skinned
1/2tbsp soy sauce
1/2tsp sesame oil
 medium egg


Put chilli, garlic, ginger and coriander in a food processor.
Add cornflour, salt and sugar and whizz until finely chopped.
Feel the fish and remove any bones.  
Add to the processor with the soy sauce, sesame oil and egg and whizz again until well blended.
Using wet hands shape into 10 or so balls the size of large walnuts.
Cover with cling film and leave in the fridge for 30 minutes or overnight.
Bring the water in your steamer to the boil.
Line the steamer with baking parchment and pop the fish balls inside.  Steam for 4-minutes until they feel firm.
I served with jasmine rice, lime wedges and a cucumber, carrot and chilli salad.

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