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
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Cook noodles according to packet directions. Drain.
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Meanwhile, finely chop white part of spring onions. Place into a food processor. Thinly slice dark part of spring onions. Set aside.
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Add fish, curry paste, egg and sauce to food processor. Process until smooth. Transfer to a bowl.
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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.
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Cut carrots into long, thin matchsticks. Place in a bowl with coriander and reserved onion.
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Place noodles on a serving plate. Top with carrot salad and fish balls. Serve with lime and sweet chilli sauce.