Fish balls

Fish balls
Fish balls Photo: Marina Oliphant

This recipe is from The Cook's Companion.


250g skinned boneless fish fillets

2 tbsp chopped coriander leaves and stalks

2 tbsp chopped basil leaves

1 clove garlic, finely chopped

1/2 tsp chilli paste

1 tsp finely chopped ginger

1 tsp finely chopped spring onions

1 tsp fish sauce (or to taste)

1-2 tbsp coconut cream

vegetable oil for frying


Process the fish in a food processor. Add all other ingredients except the coconut cream. Scrape into a bowl and stir in 1 tablespoon of coconut cream. Add extra if the mixture is too stiff.

Dip a spoon in hot water and scoop out a fish ball. Repeat until all the mixture is formed into balls. Shallow or deep-fry in hot oil, or steam them.

To serve 

Serve on a platter with fresh basil and a small bowl of sweet chilli sauce.

Makes about 20 bite-sized balls.