Rice Noodles with Fish Balls

Ingredients

• 2 tbsp brown sugar
• 300 ml chicken broth
• 2 tbsp Soy sauce
• 1 tsp Sambal oelek
• 200 g peanut butter (with chunks)
• 2 tbsp Lime juice
• 350 g rice noodles
• 500 g white fish fillet (skinless, as available)
• 2 tsp red curry paste (Asia supermarket)
• 2 tsp Asian fish sauce
• 2 tsp flour
• oil for frying
• cucumber slices for garnish
• mung bean sprouts for garnish
• herbs from Asian cuisine for garnish

Instructions

1. 1.

   Slightly caramelize the brown sugar in a pot. Deglaze with broth, add soy sauce and sambal. Bring to a boil, stirring in enough peanut butter to form a bound sauce. Season with lime juice.

2. 2.

   Soak rice noodles in cold water for about 10 minutes. Wash, pat dry, and cube the fish fillet. Blend the cubes with curry paste and fish sauce in a blender or food processor until smooth. Stir in flour and shape into balls. Heat frying oil to 170°C and fry the fish balls in batches until lightly browned.

3. 3.

   Meanwhile, cook the rice noodles in boiling salted water until al dente. Drain and arrange on plates with the fried fish balls. Drizzle the sauce over them. Garnish with cucumber slices, mung bean sprouts, and optional Asian herbs.