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Ingredients
US|METRIC
- fish balls (Cilantro)
- 12 1/2 ounces white fish fillets (boneless, chopped)
- 1 medium egg
- 1/4 cup basil
- 1/4 cup cilantro
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 red chili (small, seeded)
- 1 clove garlic (chopped)
- 1/2 teaspoon ground turmeric
- oil (for deep-frying)
- dipping sauce
- 1/3 cup sugar
- 1/3 cup white vinegar
- 2 tablespoons fish sauce
- 1 clove garlic (crushed)
- 1 red chilli (small, seeded, chopped)
- cucumber salad
- 2 cucumbers (Lebanese, small, cut into ribbons)
- 1/4 cup cilantro
- 3 scallions (thinly sliced)
- 1/2 lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon fish sauce
- peanuts (Roasted crushed, to serve)
Directions
- To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic and turmeric in a food processor, until a paste forms. Chill for 15 mins.
- To make dipping sauce, mix sugar and 1/3 cup boiling water until sugar dissolves. Blend in white vinegar, fish sauce, garlic and red chili.
- Using oiled fingers, roll fish mixture into 1 inch balls. Heat oil until a small amount of mixture sizzles as soon as it is added. Fry fish balls in batches for 2-3 mins, turning, until golden and cooked through. Drain on paper towel.
- To make the salad, combine cucumber, cilantro and scallion. Whisk together lime juice, sugar and fish sauce. Drizzle over salad.
- Serve salad and fish balls together. Sprinkle with nuts and accompany with dipping sauce.
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NutritionView More
230Calories
Sodium33% DV780mg
Fat15% DV10g
Protein29% DV15g
Carbs7% DV20g
Fiber8% DV2g
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium780mg33% |
| Potassium450mg13% |
| Protein15g29% |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber2g8% |
| Sugars17g34% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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