I’m gonna spare you the gab, and get right down to the tasty stuff. This recipe tastes like an authentic Thai dish, and is probably 100 times better for you then the usual deep-fried fish cakes, since these are oven baked – not fried, and I used no oil in this recipe (other then a spray or two of olive oil cooking spray), so it’s pretty much fat free… try these for yourself, and be prepared to be surprised. (In a very good way of course…)
These curried fish balls can be used in soups like this Thai ginger soup, on top of stir frys, salads, you name it!
For the Thai Red Curry Fish Balls
Dietary Info: GF/DF/SF/PA/LC (*see notes at end of post for dietary codes)
Yield: Makes 14-16 fish balls (Serves 2 as a main, or 4 as an appetizer)
- 300g hoki fish, or other fresh white fish
- 4 Tbs. fresh coriander
- 1 Tbs. + 1 tsp. fish sauce
- 1 red chili, chopped with seeds
- 3 tsp fresh ginger, chopped
- 3 cloves garlic, chopped
- 2 tsp. red curry paste
- 3 Tbs. coconut cream (optional)
- 1 large squid tube, cleaned and cut into small strips
- 1 fresh lime, to garnish
- Preheat oven with baking tray to 395 (200 celsius).
- Place all the ingredients except the squid and fresh lime in a food processor. Blitz to form a paste then add the chopped strips of squid. Using the pulse button, pulse a few times to roughly chop and mix the squid into paste, but don’t overdo it. I like to leave small chunks of squid in there to add a different texture.
- Remove contents of blender to a small mixing bowl. Wet your hands with water and using a 1.5 Tbs. scoop, scoop out the mixture into your wet palm, and form into a ball (about 1.5-2″ dimeter). Place on plate, and repeat until you’ve done this to all of the mixture. This recipe should make between 14-16 balls.
- Remove hot baking tray from oven, and line with baking paper. Working quickly, place balls onto baking paper, making sure they aren’t touching. Lightly spray over the top of fish balls with cooking spray (I use a light olive oil spray), and return tray to oven. Bake for 12 minutes, then turn fish balls over and bake for another 5 minutes (until a nice golden color).
While the fish balls are baking, prepare the wok-grilled green beans and zucchini below:
For the Garlic & Ginger Wok-Grilled Green Beans & Zucchini
150g green beans, washed, stemmed and cut into halves
150g zucchini, washed, ends removed and cut down the middle lengthwise and chopped
1 red chili pepper, chopped with seeds
2 tsp. freshly grated ginger
2 large cloves garlic, peeled and finely chopped
2 tsp. fish sauce
1 Tbs. fresh lime juice
3 Tbs. fresh coriander
- Heat wok over medium-high heat until hot. Lightly spray with olive-oil cooking spray.
- Toss in ginger, garlic and chilli, stir-fry for 20-30 seconds, until nice and fragrant.
- Add green beans and zucchini and toss in the ginger/garlic mixture. Stir-fry for 40-60 seconds then add 1 tablespoon of water + 2 tsp. fish sauce and cover the wok.
- Cook for another 30 seconds, remove from heat and let sit for 1-2 minutes, or until green beans are bright green and just tender.
- Remove lid and toss with lime juice and fresh coriander.
- Pile the wok-grilled veggies onto a couple of plates, and scatter with 5-7 fish balls on each plate.
- Garnish with fresh lime wedges, serve.
I enjoyed every last bite!
Nutrition information for the fish balls per serving (7-8 balls): Calories 161, Fat 2.5g, Carb 3g, Protein 32g
Nutrition information for the wok-grilled green beans and zucchini per serving: Calories 35, Fat .2g, Carb 2.5g, 1 Protein g
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title.