← All recipes

🍝 Asian Fish Balls with Noodles

615 kcal · 30 min · 4 servings

Ingredients

• 450 g firm white fish fillet
• 4 sprigs fresh coriander
• 2 spring onions
• 3 tbsp cornstarch (or rice flour)
• 1 tbsp fish sauce
• 1 egg
• 1 tbsp red curry paste
• 2 tsp red chili peppers (chopped)
• 125 ml oil
• 200 g egg noodles
• small red chili peppers

Instructions

1. 1. Rinse the coriander leaves under running water, shake off excess water, and pick the leaves off the stems. Trim the spring onions, wash them, and slice them into thin rings.
2. 2. Rinse the fish fillet under cold water, pat it completely dry with kitchen paper, and chop it into small pieces.
3. 3. Add starch, fish sauce, egg, coriander, curry paste, chilies, and spring onions to the fish and mix everything well. With damp hands, shape two tablespoons of the mixture into small balls each.
4. 4. Heat oil in a wok. Fry the balls in it until golden brown on both sides. Cook the egg noodles according to package instructions in plenty of boiling water. Drain them, rinse with cold water, and let them drip dry.
5. 5. Divide the noodles among plates, place the fish balls on top, and serve garnished with chili peppers.

Nutrition per serving

• kcal: 615
• Protein: 31 g · Fett/Fat: 34 g · Carbs: 47 g