Thai Fish And Cilantro Balls - cooking recipe

Ingredients

None None Cilantro Fish Balls
12.5 oz boneless white fish fillets, chopped
1 None medium egg
1/4 cup basil
1/4 cup cilantro
1 tbsp sugar
1 tbsp fish sauce
1 None small red chili, seeded
1 clove garlic, chopped
1/2 tsp ground turmeric
None None Oil, for deep-frying
None None Dipping Sauce
1/3 cup sugar
1/3 cup white vinegar
2 tbsp fish sauce
1 clove garlic, crushed
1 None small red chilli, seeded, chopped
None None Cucumber Salad
2 None Lebanese (small) cucumbers, cut into ribbons
1/4 cup cilantro
3 None scallions, thinly sliced
1/2 None lime, juice
1 tsp brown sugar
1/2 tsp fish sauce
None None Roasted crushed peanuts, to serve

Preparation

To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic and turmeric in a food processor, until a paste forms. Chill for 15 mins.
To make dipping sauce, mix sugar and 1/3 cup boiling water until sugar dissolves. Blend in white vinegar, fish sauce, garlic and red chili.
Using oiled fingers, roll fish mixture into 1 inch balls. Heat oil until a small amount of mixture sizzles as soon as it is added. Fry fish balls in batches for 2-3 mins, turning, until golden and cooked through. Drain on paper towel.
To make the salad, combine cucumber, cilantro and scallion. Whisk together lime juice, sugar and fish sauce. Drizzle over salad.
Serve salad and fish balls together. Sprinkle with nuts and accompany with dipping sauce.