Thai Fish Balls with Sweet-Spicy Sauce Recipe
Thai fish balls with sweet-spicy sauce are a popular street snack in Thailand. Tender, springy balls made from minced fish are served with a bold chili sauce. At home you can make a milder version, perfect for parties or as a starter before the main course.
Thailand
Difficulty: Medium
🍿
Snack
🎉
Party
🍽️
Dinner
🌶️
Medium spicy
Umami
Spicy
Sweet
Crunchy
Filling
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- white fish fillet (e.g. cod, pollock, hake) - 500 g
- egg white - 1 pieces
- cornstarch or potato starch - 2 tablespoons
- fish sauce rybny - 1.5 tablespoons
- sugar - 1 teaspoon
- garlic - 2 cloves
- spring onion dymka - 2 pieces
- oil roślinny do smażenia - 500 ml
- ready-made Thai sweet chili sauce - 120 ml
- lime juice - 1 tablespoon
- fresh coriander - 2 tablespoons
Main Ingredient:
fish
Preparation
- Cut the fish fillets into smaller pieces. Pat dry with paper towels to remove excess moisture.
- Transfer the fish to a food processor. Add the egg white, starch, fish sauce, sugar, chopped garlic, and half of the chopped spring onion.
- Pulse until you get a smooth, sticky mixture. If you don’t have a food processor, you can very finely chop the fish with a knife and mix thoroughly with the remaining ingredients.
- Transfer the fish mixture to a bowl. Place in the fridge for about 15 minutes to firm up slightly – this will make it easier to form balls.
- Heat the oil in a pot or deep pan to about 170–180°C. If you don’t have a thermometer, drop in a small piece of the fish mixture – if it immediately starts to sizzle and floats to the surface, the oil is ready.
- With wet hands, form small balls from the mixture, about the size of a walnut. You can also use two teaspoons to shape them.
- Carefully place the balls into the hot oil in batches so they don’t stick together. Fry for 4–5 minutes, turning, until golden and springy.
- Remove the fried balls with a slotted spoon onto a plate lined with paper towels to drain excess oil.
- In a small bowl, mix the sweet chili sauce with the lime juice. Taste and add more lime if you prefer it more sour.
- Serve the hot fish balls with the sweet-spicy sauce, sprinkled with fresh coriander and the remaining spring onion.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
