← All recipes

🍽️ Thai Steamed Fish Balls with Spicy Dip

266 kcal · 30 min · 4 servings

Ingredients

• 4 sprigs cilantro
• 4 sprigs mint
• 2 sprigs Thai basil
• 2 lime leaves
• 2 limes
• 600 g pollock fillet (skinless; well chilled)
• 1 tbsp red curry paste
• 6 tbsp Thai fish sauce
• 1 egg (chilled)
• salt
• pepper
• 100 g snake beans
• 1 tbsp rapeseed oil
• 1 clove garlic
• 1 red onion
• 250 g cucumber (0.5 cucumbers)
• 1 red chili pepper
• 1 tbsp rice vinegar
• 1 tsp raw cane sugar

Instructions

1. 1. Rinse the coriander, mint, and basil leaves under running water.
2. 2. Shake off excess water and pick the leaves off the stems.
3. 3. Chop the herbs roughly.
4. 4. Wash the lime leaves and pat them dry with a kitchen towel.
5. 5. Slice the lime leaves into thin strips.
6. 6. Cut the limes in half.
7. 7. Squeeze the juice from the limes.
8. 8. Rinse the fish fillet and pat it dry with kitchen paper.
9. 9. Cut the fish into small cubes.
10. 10. Place the fish, chopped herbs, lime strips, 3 tablespoons of lime juice, the curry paste, and 3 tablespoons of fish sauce into a blender.
11. 11. Blend the mixture until smooth.
12. 12. Add the egg to the fish mixture.
13. 13. Season with salt and pepper.
14. 14. Mix everything briefly.
15. 15. Transfer the mixture to a bowl.
16. 16. Wash the snake beans.
17. 17. Trim the ends of the beans.
18. 18. Slice the beans into half-centimeter thick rounds.
19. 19. Set aside a portion of the fish mixture.
20. 20. Stir the snake beans into the remaining fish mixture.
21. 21. Wet your hands with water.
22. 22. Form 20 small balls from the bean-fish mixture.
23. 23. Grease a steamer insert with some oil.
24. 24. Place the steamer insert over a pot of boiling water.
25. 25. Steam the fish balls in batches for 12 to 15 minutes.
26. 26. Preheat the oven to 80 degrees Celsius (convection 60 degrees Celsius, gas mark 1).
27. 27. Place the cooked balls into a pot.
28. 28. Cover the pot.
29. 29. Keep the balls warm in the oven.
30. 30. Peel the garlic clove.
31. 31. Peel the onion.
32. 32. Peel the cucumber.
33. 33. Finely chop the garlic, onion, and cucumber.
34. 34. Remove the stem end of the chili pepper.
35. 35. Wash the chili pepper.
36. 36. Finely chop the chili pepper.
37. 37. Place 3 tablespoons of lime juice and the remaining fish sauce in a small bowl.
38. 38. Stir rice vinegar and sugar into the liquid.
39. 39. Stir the chopped chili, onion, and cucumber into the sauce.
40. 40. Remove the last batch of fish balls from the steamer.
41. 41. Remove the remaining balls from the oven.
42. 42. Serve the fish balls with the dip.

Nutrition per serving

• kcal: 266
• Protein: 36 g · Fett/Fat: 9 g · Carbs: 7 g