{"id":5012,"date":"2020-01-11T08:34:23","date_gmt":"2020-01-11T08:34:23","guid":{"rendered":"https:\/\/sinolin.co\/?p=5012"},"modified":"2020-01-11T08:34:33","modified_gmt":"2020-01-11T08:34:33","slug":"spicy-fried-fish-balls-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2020\/01\/11\/spicy-fried-fish-balls-by-dapur-sinolin\/","title":{"rendered":"Spicy Fried Fish Balls by Dapur Sinolin"},"content":{"rendered":"\n<p>INGREDIENTS<\/p>\n\n\n\n<p>FOR THE FISH BALLS:<\/p>\n\n\n\n<ul><li>4 shallots, sliced<\/li><li>4 Thai chilies, sliced<\/li><li>4 kaffir lime leaves, stems and spines removed<\/li><li>1 2-inch length of fresh or frozen (and thawed)\nturmeric, peeled and trimmed<\/li><li>\u00bd lemon grass stalk, outer layers removed, core\nthinly sliced<\/li><li>1 tablespoon ground coriander<\/li><li>\u00bc teaspoon ground white pepper<\/li><li>1 pound cod filets, cut into 1-inch cubes<\/li><li>4 ounces salted mackerel, boned and skinned, cut\ninto 1-inch cubes, or 4 ounces anchovies<\/li><li>2 eggs<\/li><li>\u2154 cup coconut milk<\/li><li>4 to 5 tablespoons rice flour<\/li><\/ul>\n\n\n\n<p>FOR THE DIPPING SAUCE:<\/p>\n\n\n\n<ul><li>2 Thai chilies, minced<\/li><li>1 garlic clove, minced<\/li><li>1 shallot, minced<\/li><li>Freshly squeezed juice of 1\/2 lime<\/li><li>1 tablespoon chinchalok<\/li><li>Canola oil or peanut oil for frying<\/li><li>2 cups panko bread crumbs<\/li><\/ul>\n\n\n\n<p>PREPARATION<\/p>\n\n\n\n<ol><li>To\nmake fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass,\nground coriander and pepper to a paste in a mortar and pestle, or use a food\nprocessor. Transfer to bowl.<\/li><li>In\nfood processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually\npulse in aromatics and coconut milk, alternating ingredients, until\nincorporated. Pulse in rice flour until you can form paste into a ball.<\/li><li>To\nmake sauce, whisk remaining ingredients, other than oil and panko, in a bowl.<\/li><li>In\na saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in\na food processor or mortar and pestle. Using wet hands, roll fish paste into\n2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently,\nuntil golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined\nplate. Serve with dipping sauce.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR THE FISH BALLS: 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 \u00bd lemon grass stalk, outer layers removed, core thinly sliced 1 tablespoon [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5012"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=5012"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/5012\/revisions"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=5012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=5012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=5012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}