Warm Thai Fish Ball Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 kg boneless fish fillet
• 1 medium onion, chopped
• 1 1/2 cups chopped fresh cilantro leaves
• 1/3 cup red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 200 g baby asian salad leaves (available in packets in the vegetable section of supermarkets)
• 1 large red pepper, thinly sliced
• 150 g snow peas, thinly sliced
• lime wedge, to serve
• 1/2 cup lime juice
• 1/3 cup peanut oil
• 3 teaspoons sesame oil
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons fish sauce

Recipe

• 1 process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
• 2 roll level tablespoons of mixture into balls.
• 3 you will need to cook the fish balls in batches.
• 4 arrange a single layer of balls in a baking paper lined bamboo steamer.
• 5 place steamer over a wok or large pan of boiling water.
• 6 cook, covered, for about 5 minutes or until balls are just cooked through.
• 7 repeat until all of the balls are cooked.
• 8 make the dressing by combining all of the ingredients in a jar and shake well, until combined.
• 9 arrange the salad leaves on 1 large platter or or individual serving plates.
• 10 top the leaves with the red pepper and snow peas.
• 11 place the fish balls on top, drizzle with dressing and serve with lime wedges.