Spicy Fried Fish Balls
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4shallots, sliced
- 4Thai chiles, sliced
- 4makrut lime leaves, stems and spines removed
- 1(2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
- ½lemongrass stalk, outer layers removed, core thinly sliced
- 1tablespoon ground coriander
- ¼teaspoon ground white pepper
- 1pound cod filets, cut into 1-inch cubes
- 4ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
- 2eggs
- ⅔cup coconut milk
- 4 to 5tablespoons rice flour
- 2Thai chilies, minced
- 1garlic clove, minced
- 1shallot, minced
- Freshly squeezed juice of ½ lime
- 1tablespoon chinchalok
- Canola oil or peanut oil for frying
- 2cups panko bread crumbs
For the Fish Balls
For the Dipping Sauce
Nutritional analysis per serving (40 servings)
106 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
- Step 2
In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
- Step 3
To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
- Step 4
In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.
- Thai chilies, makrut lime leaves, fresh turmeric, salted mackerel and chinchalok are available in Malaysian specialty markets such as Asia Market, 71½ Mulberry Street, (212) 962-2028.
Private Notes
Comments
Melissa help. I read everything you write. Your recipes are consistently my favourites on the app. Please tell me - Any possible substitute for Chinchalook? Not even sure what that is...
Cincaluk is a Malaysian fermented salty shrimp sauce. Look for it online (easy to Google) or in Asian grocery store.
If you do find and buy the Chinchalok (fermented shrimp), poke a hole in the lid before opening it to allow the gas to escape. You may want to do this inside a plastic bag. A big thanks to blogger When the Cat Lady Eats for this advice!
No salt in the fish balls? (I’ll add some anyhow)
If you do find and buy the Chinchalok (fermented shrimp), poke a hole in the lid before opening it to allow the gas to escape. You may want to do this inside a plastic bag. A big thanks to blogger When the Cat Lady Eats for this advice!
Cincaluk is a Malaysian fermented salty shrimp sauce. Look for it online (easy to Google) or in Asian grocery store.
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