Spicy Fried Fish Balls
Updated February 15, 2016
Ruby Washington/The New York Times
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE FISH BALLS
4 shallots, sliced
4 Thai chiles, sliced
4 makrut lime leaves, stems and spines removed
1 (2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
½ lemongrass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
¼ teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
⅔ cup coconut milk
4 to 5 tablespoons rice flour
FOR THE DIPPING SAUCE
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of ½ lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs
Nutritional analysis per serving
5 grams carbs; 16 milligrams cholesterol; 106 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 142 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
- Step 2
In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
- Step 3
To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
- Step 4
In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.
Thai chilies, makrut lime leaves, fresh turmeric, salted mackerel and chinchalok are available in Malaysian specialty markets such as Asia Market, 71½ Mulberry Street, (212) 962-2028.
Private Notes
Comments
Melissa help. I read everything you write. Your recipes are consistently my favourites on the app. Please tell me - Any possible substitute for Chinchalook? Not even sure what that is...
Cincaluk is a Malaysian fermented salty shrimp sauce. Look for it online (easy to Google) or in Asian grocery store.
If you do find and buy the Chinchalok (fermented shrimp), poke a hole in the lid before opening it to allow the gas to escape. You may want to do this inside a plastic bag. A big thanks to blogger When the Cat Lady Eats for this advice!
No salt in the fish balls? (I’ll add some anyhow)
If you do find and buy the Chinchalok (fermented shrimp), poke a hole in the lid before opening it to allow the gas to escape. You may want to do this inside a plastic bag. A big thanks to blogger When the Cat Lady Eats for this advice!
Cincaluk is a Malaysian fermented salty shrimp sauce. Look for it online (easy to Google) or in Asian grocery store.