Fish
Thai inspired fish balls flavoured with fresh kaffir lime leaves and served with seasonal stir-fry veggies, rice, sweet and sour dipping sauce.
No fish option - replacement is chicken mince.
No fish option - replacement is chicken mince.
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Combine pineapple juice (reserve pieces), 1/2 tbsp flour, 2 tbsp tomato sauce, 1 tbsp soy sauce and 2 tbsp white wine vinegar in a small saucepan. Simmer for 2-3 minutes or until thickened.
3. Fold and remove the core of the lime leaves then slice. Process with roughly chopped fish fillets, 1 tbsp oil and 2 tsp soy sauce until semi-smooth, using a processor or stick mixer (see notes). Form balls and roll in flour to coat.
4. Heat a large frypan with 2 tbsp oil over medium high-heat. Cook fish balls all-around until golden and cooked through. Transfer to a plate with kitchen paper towel to drain. Reserve pan.
5. Wipe out the pan (if using the same). Reheat over high heat and add oil, reserved pineapple pieces and veggies. Stir-fry for 3-4 minutes. Stir in 2-3 tbsp of sauce. Take off heat.
6. Place fish balls on top of veggies and serve at the table with rice and remaining sauce for dipping.
Notes:
Be careful not to over-process the fish if you are using a stick mixer. If short on time, cut fish fillets into large nuggets, dust in flour and pan-fry as per recipe instructions.
We used 1/4 cup measure for the fish balls but you can make them in any preferred size.
You can use sesame oil for this dish for added flavour and also add 1-2 tsp red curry paste to fish mixture.
No fish option - replacement is chicken mince .
No need to process, just mix with finely chopped lime leaves and soy sauce. Increase cooking time to 5-6 minutes or until cooked through (depends on size).
2. Combine pineapple juice (reserve pieces), 1/2 tbsp flour, 2 tbsp tomato sauce, 1 tbsp soy sauce and 2 tbsp white wine vinegar in a small saucepan. Simmer for 2-3 minutes or until thickened.
3. Fold and remove the core of the lime leaves then slice. Process with roughly chopped fish fillets, 1 tbsp oil and 2 tsp soy sauce until semi-smooth, using a processor or stick mixer (see notes). Form balls and roll in flour to coat.
4. Heat a large frypan with 2 tbsp oil over medium high-heat. Cook fish balls all-around until golden and cooked through. Transfer to a plate with kitchen paper towel to drain. Reserve pan.
5. Wipe out the pan (if using the same). Reheat over high heat and add oil, reserved pineapple pieces and veggies. Stir-fry for 3-4 minutes. Stir in 2-3 tbsp of sauce. Take off heat.
6. Place fish balls on top of veggies and serve at the table with rice and remaining sauce for dipping.
Notes:
Be careful not to over-process the fish if you are using a stick mixer. If short on time, cut fish fillets into large nuggets, dust in flour and pan-fry as per recipe instructions.
We used 1/4 cup measure for the fish balls but you can make them in any preferred size.
You can use sesame oil for this dish for added flavour and also add 1-2 tsp red curry paste to fish mixture.
No fish option - replacement is chicken mince .
No need to process, just mix with finely chopped lime leaves and soy sauce. Increase cooking time to 5-6 minutes or until cooked through (depends on size).
Basmati rice 300g
Pineapple pieces 225g
Kaffir Lime leaves 2
White fish fillets 2 packets
Stir-fry veggie pack 1 packet
From your pantry:
oil (for cooking, see notes), tomato sauce, soy sauce, white wine vinegar, corn or rice flour
Pineapple pieces 225g
Kaffir Lime leaves 2
White fish fillets 2 packets
Stir-fry veggie pack 1 packet
From your pantry:
oil (for cooking, see notes), tomato sauce, soy sauce, white wine vinegar, corn or rice flour
