Flavour-filled recipe for Asian Fish Balls served in a creamy coconut gravy
600g fish fillets, steamed and flaked (hake, kingklip, or sardines)
1 tsp All Gold Tomato Paste
1 tsp Fresh Chilli Paste
1 tbls Fresh Garlic Paste
1 tsp fresh ginger, chopped finely
1 egg, large
1 tsp lemon juice
1 tbls fish spice
4 tbls fresh coriander, chopped
½ cup spring onion, finely chopped
1 can (410g) All Gold Indian Style Tomatoes
½ cup onion, finely chopped
½ tsp chilli powder
2 tsp turmeric
2 tsp All Gold Tomato Paste
½ tsp fish sauce
2 tsp Red Thai Curry Paste
1 tbls garlic, crushed
3 tbls curry leaves
1 can (410g) coconut cream
Fresh coriander leaves to garnish
Salt and pepper
Line a baking tray with cling wrap and set aside.
Put all the ball ingredients in the food processor and blitz until combined.
Shape into round balls and place on the tray, cover and refrigerate for 30 minutes
When you are ready to cook the balls, heat the oil and fry the fishballs until golden brown. Drain and set aside.
Blend the tomatoes, onion, pastes, fish sauce, spices and garlic together until smooth. Add butter to a saucepan and add curry leaves and tomato mixture. Bring to the boil and simmer for 10 to 12 minutes until sauce has thickened.
Pour coconut cream into sauce and cook for a further 5 minutes. Adjust the seasoning. The sauce must be thick and creamy.
Add the fish balls, simmer for 5 minutes or until fish balls are heated through. Garnish with fresh coriander before serving.
Serve with ciabatta bread to mop the juices up.
Chef’s tip: Make your balls before and freeze and then fry on the day, straight from freezer. Great starter for festive season!