Laotian Fish Balls

"A nice change from fish fillets, popular in Laos."
 
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Ready In:
40mins
Ingredients:
11
Yields:
24 balls
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ingredients

  • 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
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directions

  • Finely chop the fish fillets. Place the fish and fish sauce in a bowl and mix to combine.
  • Add the chiles, lemon grass, garlic, spring onion, and coriander and mix well.
  • Add the egg and rice flour and mix until thoroughly combined.
  • WIth slightly damp hands, make small balls from the mixture, each with diameter of approximately 1 1/4 inches.
  • 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.
  • Sprinkle coriandr over the fish balls and serve with lemon wedges.

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RECIPE SUBMITTED BY

<p>6/6/11- We bought another old house in Michigan at the end of January, with more room, but still with a small kitchen - lol! I did spend three months renovating the kitchen and it is very retro. It is bigger than the hobbit house kitchen, but still small. I also finished another degree - this time in small business and am now currently working full time on my small mobile art&nbsp;business. I sometimes miss working with the elderly as a mental health therapist, but for the time being I am doing what I had always wanted to do for many years. Plus I am enjoying fixing up my new old house.</p> <p>1/1/11 - Just a quick update on my profie, considering its been a few years since I updated. I still love to cook and we are currently looking for a new house, preferably another old house, but one with a larger kitchen. I have recently had some GI issues which are causing me to look differently at food. In the next few months you will start to see me post some new recipes that will be good, healthy and appropriate to those who suffer from digestive problems and IBS.</p> <p>I live in Michigan at this time, but have lived in several different states and countries. I like to cook and have recently been striving to cook healthy. I am an artist and therapist by profession. I enjoy walking, reading and making cards. I am also presently working on another degree to add to my collection of two bachelors and two masters degrees. The latest challenge is an online degree in small business management. <br /><br />I believe I probably cook in one of the smallest kitchens around. We live in an official bungalow, is even listed on the national registry. However, bungalow must mean very small, we nicknamed our house the hobbit house. The kitchen is equipped with a 1929 mini stove, limited pot space on the stove. We recently got a new refrigerator - almost standard size, except shorter - the old coil on the outside one died. I have so little room, I store the majority of my cooking items and can goods in the basement. My challenge is to be the best chef I can, despite my cooking environment. 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