CREAMY FISH BALLS IN NOODLE SOUP
3-4 cloves garlic
pinch of chilli
piece of peeled ginger
½ bunch coriander, roughly chopped
½ onion chopped
1 tsp turmeric
400g boneless fish fillets
2 tsp Olive oil
750ml fish stock
375ml can Coconut Milk
2 tsp fish sauce
2 pkts Hokkien noodles, soaked and drained
1 cup frozen peas
Place garlic, chilli, ginger, coriander, onions and turmeric into the bowl of a food processor.
Process to form a thick, coarse paste. Transfer to a bowl.
Place fillets into the same food processor bowl. Add 2 tbs of paste. Process until fish is minced well and combined with paste. Take tablespoonfuls of mixture and roll into balls. Set aside.
Heat oil in a large saucepan over medium heat. Add remaining paste; cook 2 minutes or until fragrant. Add stock, Coconut Milk and fish sauce. Bring to the boil; add fish balls; cook 5 minutes; add noodles and peas, cook a further 5 minutes or until noodles are heated through.
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