Spicy Fried Fish Balls by Dapur Sinolin



  • 4 shallots, sliced
  • 4 Thai chilies, sliced
  • 4 kaffir lime leaves, stems and spines removed
  • 1 2-inch length of fresh or frozen (and thawed) turmeric, peeled and trimmed
  • ½ lemon grass stalk, outer layers removed, core thinly sliced
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground white pepper
  • 1 pound cod filets, cut into 1-inch cubes
  • 4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
  • 2 eggs
  • ⅔ cup coconut milk
  • 4 to 5 tablespoons rice flour


  • 2 Thai chilies, minced
  • 1 garlic clove, minced
  • 1 shallot, minced
  • Freshly squeezed juice of 1/2 lime
  • 1 tablespoon chinchalok
  • Canola oil or peanut oil for frying
  • 2 cups panko bread crumbs


  1. To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
  2. In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
  3. To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
  4. In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

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