Warm Thai Fish Ball Salad - cooking recipe

Ingredients

1 kg boneless white fish fillet
1 medium onion, chopped
1 1/2 cups chopped fresh cilantro leaves
1/3 cup red curry paste
2 tablespoons fish sauce
2 tablespoons lime juice
200 g baby asian salad leaves (available in packets in the vegetable section of supermarkets)
1 large red pepper, thinly sliced
150 g snow peas, thinly sliced
lime wedge, to serve
DRESSING
1/2 cup lime juice
1/3 cup peanut oil
3 teaspoons sesame oil
1 1/2 tablespoons sugar
1 1/2 tablespoons fish sauce

Preparation

Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
Roll level tablespoons of mixture into balls.
You will need to cook the fish balls in batches.
Arrange a single layer of balls in a baking paper lined bamboo steamer.
Place steamer over a wok or large pan of boiling water.
Cook, covered, for about 5 minutes or until balls are just cooked through.
Repeat until all of the balls are cooked.
Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
Arrange the salad leaves on 1 large platter or or individual serving plates.
Top the leaves with the red pepper and snow peas.
Place the fish balls on top, drizzle with dressing and serve with lime wedges.