Name: Coriander fish balls
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 6
Ingredients: Salad; 2 lebanese cucumbers, cut into ribbons; 1/2 cup coriander leaves; 3 green onions, thinly sliced; 1/2 lime, juice; 1 teaspoon brown sugar; 1/2 teaspoon fish sauce; 350 gram boneless white fish fillets, chopped; 1 egg; 1/4 cup basil leaves; 1/4 cup coriander leaves; 1 tablespoon sugar; 1 tablespoon fish sauce; 1 small red chilli, seeded; 1 clove garlic, chopped; 1/2 teaspoon ground turmeric oil for deep-frying; roasted crushed peanuts dipping sauce (see tip); Dipping sauce; 1/4 cup caster sugar; 1/3 cup boiling water; 1/3 cup white vinegar; 2 tablespoon fish sauce; 1 clove garlic, crushed; 1 small red chilli, seeded, chopped

Ingredients

Salad

2 lebanese cucumbers, cut into ribbons

1/2 cup coriander leaves

3 green onions, thinly sliced

1/2 lime, juice

1 teaspoon brown sugar

1/2 teaspoon fish sauce

350 gram boneless white fish fillets, chopped

1 egg

1/4 cup basil leaves

1/4 cup coriander leaves

1 tablespoon sugar

1 tablespoon fish sauce

1 small red chilli, seeded

1 clove garlic, chopped

1/2 teaspoon ground turmeric oil for deep-frying

roasted crushed peanuts dipping sauce (see tip)

Dipping sauce

1/4 cup caster sugar

1/3 cup boiling water

1/3 cup white vinegar

2 tablespoon fish sauce

1 clove garlic, crushed

1 small red chilli, seeded, chopped

Method

Coriander fish balls

1.Process fish, egg, herbs, sugar, sauce, chilli, garlic and turmeric in a food processor, until a paste forms. Chill for 15 minutes

2.Make Salad; in a bowl, combine cucumber, coriander and onion. Whisk together remaining ingredients. Drizzle over salad before serving.

3.Using oiled fingers, roll fish mixture into 3cm balls.

4.Heat oil until a small amount of mixture sizzles as soon as it is added. Fry fish balls in batches for 2-3 minutes, turning, until golden and cooked through. Drain on paper towel.

5.Serve with salad. Sprinkle with nuts and accompany with Dipping sauce. (See below)