Degree of difficulty: Low
- 500g White Fish Fillets
- 2 tsp Red or Green Thai Curry Paste
- pinch of Salt
- 1 Tblsp Fish Sauce
- 1 Tblsp chopped Coriander Leaves
- Oil for deep frying
Chop the fish roughly into chunks then process in food processor until it makes a paste. Add the fish sauce, curry pasteand salt and blend for another 30 seconds til well mixed.
Transfer to a bowl and mix in the coriander. Roll into small balls and chill in the fridge for half an hour or so to set firm.
Deep fry for about 2 minutes, drain on kitchen paper, stick a toothpick into each and serve with Sweet Thai Chilli Dipping Sauce.