Fish ball skewers with curry-coconut sauce

Name: Fish ball skewers with curry-coconut sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Saithe fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Cornstarch; 3 Shallots; 2 TABLESPOONS Oil; 1 pck (50 g each) yellow curry paste; 1 TABLESPOON Flour; 1 can(s) (165 ml each) unsweetened coconut milk; 1 TABLESPOON Soy sauce; 2 small red chillies; 4 Stem/s Thai basil; 2 TABLESPOONS Sesame (e.g. black); 12 wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

If you're fishing for compliments, serve this streetfood classic. Although the ingredients of the balls are similar to our fish cakes, their elastic and tender consistency is incomparably good due to long kneading.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Saithe fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Cornstarch
3 Shallots
2 TABLESPOONS Oil
1 pck (50 g each) yellow curry paste
1 TABLESPOON Flour
1 can(s) (165 ml each) unsweetened coconut milk
1 TABLESPOON Soy sauce
2 small red chillies
4 Stem/s Thai basil
2 TABLESPOONS Sesame (e.g. black)
12 wooden skewers

Directions

1
Rinse fish and pat dry, season with 1 teaspoon salt and 1⁄2 teaspoon pepper. Chop very finely in portions in the universal chopper or with a knife. Spread 3 tablespoons of water over the mixture and chop further until the water is incorporated. Knead the fish mass for about 2 minutes, then form it into a ball and beat it about 50 times on the work surface - this gives the balls their particularly elastic consistency later on. Mix starch and 3 tablespoons of water, knead in. Shape into small balls (3-4 cm Ø).
2
Boil up plenty of salted water. Cook the balls in portions at low heat for 10-15 minutes until they float to the surface.
3
In the meantime peel and finely dice the shallots. Heat the oil in a pot. Sauté the shallots in it. Sweat curry paste and flour. Deglaze with 1⁄8 l water and coconut milk. Bring to the boil and simmer for about 5 minutes. Season to taste with soy sauce, pepper and sugar.
4
Clean and wash the chili, cut it into rings with the seeds. Wash Thai basil and shake dry, pluck off the leaves. Put the fish balls on wooden skewers. Pour sauce over them and serve, sprinkle with chilli, sesame and Thai basil. Serve with rice.