Fish Balls with Lemon Grass
These little balls have much more flavour than plain fish and although they can be served simply as little balls, they look very pretty on the lemon grass ‘skewers’. Try these Fish Balls with Lemon Grass and see for yourself
Preparation time: 15 minutes
Cooking time: 4 minutes
315 g (10 oz) green prawns (155 g/5 oz prawn meat)
350 g (11 oz) firm white fish fillets e.g. gemfish, ling, snapper
1 clove garlic
4 kaffir lime leaves
2 teaspoons Thai red curry paste
1 teaspoon palm (or brown) sugar
salt and pepper, to taste
6 stalks lemon grass
1 tablespoons extra light olive oil or peanut oil
lemon wedges, to serve
- Peel prawns and coarsely dice both prawns and dish. Chop garlic and lime leaves in food processor, then add prawns, fish, curry paste, sugar, salt and pepper. Process until combined and still somewhat textured rather than a smooth paste.
- Cut each lemon grass stalk into 4 lengths and trim to about 15cm (6in). Mould about 1-2 tablespoons o fish mixture around the end of each lemon grass length. (This can be done several hours in advance; cover with cling film and rest in refrigerator).
- Heat oil in a large non-stick frying pan over medium heat. Cook skewers, turning occasionally, until lightly browned, about 4 minutes. (Alternatively, steam over boiling water — a great way to reduce the fat content).
- Serve immediately with lemon wedges.
Wine: The fruity flavours of a sauvignon blanc will sing with the kaffir lime and lemon grass and soften the heat from the curry paste.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)