Thai Fish Balls with Cucumber Relish

Ingredients

• 4 tbsp Rice vinegar
• 60 g sugar
• 2 cloves garlic
• 4 shallots
• 1 cucumber
• Salt
• ground pepper
• 50 g snap peas
• 300 g cod fillet
• 1 walnut-sized piece ginger
• 2 tbsp red curry paste
• 1 egg
• 2 tbsp corn flour
• 2 tbsp fish sauce
• coriander
• 2 tbsp oil

Instructions

1. 1.

   Boil rice vinegar with 4 tbsp water and sugar. Let cool. Peel and finely chop garlic and shallots. Peel cucumber, halve and deseed. Slice cucumber into fine strips or julienne. Mix with vinegar-sugar mix, garlic, shallots, salt and pepper. Let sit.

2. 2.

   Thaw snap peas as per instructions. Roughly dice cod fillet. Peel ginger and roughly chop. Pulse fish fillet, ginger and curry paste in a food processor. Fold in egg, corn flour and fish sauce. Roughly chop snap peas. Rinse coriander, shake dry and finely cut leaves. Knead peas and coriander into fish batter, season with salt and pepper.

3. 3.

   Form 12 balls from fish mixture and press slightly flat. Heat oil in a non-stick pan. Fry fish balls around 5 minutes. Serve with cucumber relish.