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Categories:
white fish clove garlic cilantro roots soy sauce cornstarch peanut oil Red Curry coconut milk eggplant sugar lime juice fish sauce green onions bean sprouts red birds cilantro
Viewed: 101 - Published at: 8 years agoIngredients
- 1 lb firm white fish fillets, coarsely chopped
- 1 clove garlic, quartered
- 1 tbsp finely chopped cilantro roots and stems
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tsp peanut oil
- 2 tbsp Thai red curry paste
- 1 can (14 oz) can coconut milk
- 1/2 cup coarsely chopped eggplant
- 2 tsp grated palm sugar or brown sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 2 None green onions, thinly sliced
- 1/2 cup bean sprouts
- 2 None red bird's-eye chili peppers, thinly sliced
- 2 tbsp fresh cilantro leaves
Method
- Blend or process fish with garlic, cilantro roots and stems, soy sauce and cornstarch until mixture forms a smooth paste. Roll heaping teaspoons of mixture into balls.
- Heat oil and curry paste in a large saucepan on medium-high heat, stirring until fragrant. Add coconut milk; bring to a boil, stirring, until combined. Add fish balls and eggplant. Reduce heat to low; simmer, uncovered, for 5 mins, or until fish balls are cooked through. Add sugar, lime juice, fish sauce and onions; stir until sugar dissolves.
- Spoon into serving bowl. Sprinkle with bean sprouts, chili pepper and cilantro leaves.
