Steamed Thai Fish Balls

Ingredients

• 4 stalks coriander
• 4 stalks mint
• 2 stalks Thai basil
• 2 lime leaves
• 2 limes
• 600 g cod fillet (skinless; well chilled)
• 1 tbsp red curry paste
• 6 tbsp Thai fish sauce
• 1 egg (chilled)
• Salt
• Pepper
• 100 g snake beans
• 1 tbsp Rapeseed Oil
• 1 Garlic clove
• 1 Red Onion
• 250 g cucumber (about 0.5 cucumbers)
• 1 red chili pepper
• 1 tbsp Rice vinegar
• 1 tsp raw cane sugar

Instructions

1. 1.

   Wash coriander, mint, and basil. Shake dry, remove leaves, and roughly chop.

2. 2.

   Wash lime leaves, pat dry, and cut into fine strips.

3. 3.

   Halve the limes and squeeze out the juice.

4. 4.

   Rinse cod fillet, pat dry, and cube. Blend with herbs, lime leaf strips, 3 tbsp lime juice, curry paste, and 3 tbsp fish sauce in a stand mixer until smooth.

5. 5.

   Add the egg. Season with salt and pepper, then blend briefly again. Transfer to a bowl.

6. 6.

   Wash snake beans, trim ends, and slice into ½ cm thick rounds. Mix into the fish puree and shape 20 small balls using damp hands.

7. 7.

   Oil a steamer basket. Steam the fish balls in batches over boiling water for 12–15 minutes. Preheat oven to 80 °C (60 °C fan‑forced, gas: level 1). Place finished balls in a pot, cover, and keep warm in the oven.

8. 8.

   Meanwhile, peel and finely chop garlic, onion, and cucumber. Clean and finely chop the red chili pepper.

9. 9.

   In a small bowl whisk together 3 tbsp lime juice, remaining fish sauce, rice vinegar, and sugar. Fold in chili, onion, and cucumber.

10. 10.

    Serve the freshly steamed fish balls with the dipping sauce, adding any warm balls from the oven as desired.