TIP: Other types of white fish fillet can be used, such as ling or barramundi. This dish is best made close to serving time.

Ingredients

½ x 250g packet rice vermicelli noodles

4 green spring onions, trimmed

500g frozen basa fillets, thawed

2 tblsps green curry paste

1 egg

2 tsps fish sauce

Vegetable oil, for shallow frying

2 carrots, peeled

1 cup fresh coriander leaves

Lime wedges and sweet chilli sauce, to serve

Method

Cook noodles according to packet directions. Drain.

Meanwhile, finely chop white part of spring onions. Place into a food processor. Thinly slice dark part of spring onions. Set aside.

Add fish, curry paste, egg and sauce to food processor. Process until smooth. Transfer to a bowl.

Heat enough oil in a large, deep frying pan to shallow fry over a medium to high heat. Spoon a heaped tablespoon of mixture into hot oil. Repeat to make four balls. Cook, turning occasionally, for about 3 to 4 minutes, or until golden brown and cooked. Remove. Drain on absorbent kitchen paper. Repeat three times to make 16 balls.

Cut carrots into long, thin matchsticks. Place in a bowl with coriander and reserved onion.

Place noodles on a serving plate. Top with carrot salad and fish balls. Serve with lime and sweet chilli sauce.

New Idea team