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Ingredients : 500 g
white fish fillets
2 tablespoons
fish sauce
3
red chilies, seeded and chopped finely
1 1/2 teaspoons
lemon grass (white part only) chopped finely
4 cloves
garlic, crushed
3
onions, chopped finely
2 tablespoons
fresh cilantro leaves, chopped
1
eggs, beaten
2 tablespoons
rice flour
2 tablespoons
fresh cilantro leaves, chopped (extra)
1
lemon, cut into wedges, to serve
Cooking oil for deep frying
Method :
Chop the fish fillets finely and add in
the fish sauce in a bowl. Mix all ingredients except rice flour and egg
to combine well. Add the rice flour and egg. Mix thoroughly to combine. With the slightly damp hands, make small balls from the mixture,
each with a diameter of approximately 3 cm. Heat the oil in a deep-sided frying pan or deep fryer. Add the fish balls in 2 batches and fry over medium heat until
golden.
Remove from the oil and drain on paper towels. Sprinkle the extra
cilantro over the fish balls and serve
immediately with the lemon wedges.
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