Deep Fried Fish Balls -

Deep Fried Fish Balls

Ingredients

450 g (1 lb) firm white fish fillet, skinned
115 g (4 oz) potato flour
55 ml (2 fl oz/ ¼ cup) coconut milk or water
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander leaves
½ teaspoon minced garlic
1 egg, beaten
Flour for dusting and oil for deep-frying
Lettuce leaves, to garnish
Spicy Fish Sauce

Details

Serves: 9

Method

Remove bones from fish, then cut into small pieces. Using a pestle and mortar, pound to a paste with potato flour and coconut milk, adding the coconut milk a little at a time.

In a mixing bowl, mix the fish paste with the salt, pepper, chopped coriander, garlic and egg . Blend well, then shape the mixture into about 20-24 small balls, dusting with flour.

Heat the oil in a wok, frying pan or deep-fat fryer to 180°C (350°F) and deep-fry the fish balls, in batches, for 3-4 minutes or until golden brown. Remove and drain. Serve on a bed of lettuce leaves with the Spicy Fish Sauce as a dip.

Variation:- Other types of seafood such as prawns, squid and crabmeat can be cooked in the same way.

Related food category:

• Starter