Ingredients
Check off ingredients as you go
Serves 4
For the fish balls
- 500 g (1.1 lb) ground white fish (whiting, pollock, cod…)
- 60 g (1 cup) fresh breadcrumbs from soft white bread (or 60 g / ½ cup dry breadcrumbs)
- 1 large egg
- 1 small onion, chopped (or 1 small shallot, finely minced)
- 1 tsp grated fresh ginger
- zest of 1 lime
- 1 Tbsp lime juice
- 1 Tbsp soy sauce
- 1 Tbsp chopped fresh cilantro (coriander)
- 1 Tbsp chopped chives (or scallion)
- Salt, pepper
For the coconut curry sauce
- 1 shallot
- 1 tsp curry paste (yellow or red)
- 200 ml (¾ cup + 1 Tbsp) coconut milk (or 120 ml / ½ cup coconut cream and 80 ml / ⅓ cup water)
- 100 ml (⅓ cup + 1 Tbsp) water or light vegetable stock
- 1 tsp soy sauce
- 1 tsp sugar (optional)
- 1 Tbsp lime juice
- finely grated zest of the lime (optional)
- a handful of fresh cilantro (optional)
In a bowl, soak the bread in a little water, then squeeze it out well (skip this step if you’re using dry breadcrumbs). Mix the fish with the bread (or breadcrumbs), the egg, the shallot, the ginger, the lime zest and juice, the soy sauce and the herbs. Season with salt and pepper. The mixture should be soft. Cover with plastic wrap and chill in the fridge for 20 minutes (essential so they don’t fall apart while cooking).
Shape into walnut-sized balls, with lightly oiled hands if needed. In a large skillet, heat a drizzle of oil and brown the fish balls for 2 to 3 minutes, turning them. They should be nicely golden but still raw in the middle. Set aside.
In the same skillet, sauté the shallot. Add the curry paste and cook for 30 seconds to bring out the aromas. Pour in the coconut milk (or coconut cream + water), the water (or stock), the soy sauce and the sugar. Let simmer for 3 to 4 minutes.
Return the fish balls to the sauce, cover and cook over low heat for 10 minutes. Add the lime juice at the end of cooking. Sprinkle with cilantro.
Serve hot, with rice or green vegetables (broccoli, spinach, zucchini…).