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“A nice change from fish fillets, popular in Laos.”
READY IN:
40mins
YIELD:
24 balls
UNITS:
US

Ingredients Nutrition

  • 1 lb white fish fillet
  • 2 tablespoons fish sauce
  • 3 red chilies, seeded and finely chopped
  • 1 12 teaspoons lemongrass, finely chopped, white part only
  • 4 garlic cloves, crushed
  • 3 spring onions, finely chopped
  • 2 tablespoons coriander, fresh leaves, chopped
  • 1 egg, beaten
  • 2 tablespoons rice flour
  • oil, for frying
  • 1 lemon, cut into wedges, to serve

Directions

  1. Finely chop the fish fillets. Place the fish and fish sauce in a bowl and mix to combine.
  2. Add the chiles, lemon grass, garlic, spring onion, and coriander and mix well.
  3. Add the egg and rice flour and mix until thoroughly combined.
  4. WIth slightly damp hands, make small balls from the mixture, each with diameter of approximately 1 1/4 inches.
  5. Heat the oil in a deep-sided frying pan or deep fryer; add the fish balls in 2 batches and fry over medium heat until holder. Remove from the oil and drain on paper towels.
  6. Sprinkle coriandr over the fish balls and serve with lemon wedges.

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