Warm Thai Fish Ball Salad Recipe

Name: Warm Thai Fish Ball Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Process the fish, onion, cilantro, curry paste, fish sauce and juice in food processor until the mixture forms a smooth paste.
2
Roll level tablespoons of mixture into balls.
3
You will need to cook the fish balls in batches.
4
Arrange a single layer of balls in a baking paper lined bamboo steamer.
5
Place steamer over a wok or large pan of boiling water.
6
Cook, covered, for about 5 minutes or until balls are just cooked through.
7
Repeat until all of the balls are cooked.
8
Make the dressing by combining all of the ingredients in a jar and shake well, until combined.
9
Arrange the salad leaves on 1 large platter or or individual serving plates.
10
Top the leaves with the red pepper and snow peas.
11
Place the fish balls on top, drizzle with dressing and serve with lime wedges.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 kg boneless white fish fillet, 1 medium onion, chopped, 1 1/2 cups chopped fresh cilantro leaves, 1/3 cup red curry paste, and more.

Yes, Warm Thai Fish Ball Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Thai Fish Ball Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions