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PrintFRIED HOT FISH BALLS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Shape the ground fish mixture into 20-22 small balls.
- Heat the oil in a deep frying pan, then fry the fish balls in batches, until golden brown all over.
- Remove with a slotted spoon, drain on kitchen paper and keep warm.
- Mix together the vinegar, water, sugar, spring onions and carrot in a bowl.
- Arrange the cucumber slices in a serving dish and sprinkle the vinegar mixture over the cucumber.
- Garnish with coriander sprigs and lime wedges. Serve the cucumber salad with the fried hot fish balls.
INGREDIENTS
- 100 ml Cooking oil
- 4 coriander stems, finely chopped
- Coriander sprigs and Lime wedges to garnish
Ground to Paste
- 1 kg fish fillets, skinned
- 4-5 garlic cloves, chopped
- 2 tablespoon plain flour
- 3 teaspoon soy sauce
- 20-22 black peppercorns
- 3-4 large dried red chillies
- Pinch of sugar
Salad
- 2 tablespoons water
- 1 teaspoon distilled vinegar
- ½ teaspoon sugar
- 2 spring onions, finely chopped
- 2½ cucumber, peeled and thinly sliced
- 1 carrot, grated
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