Skewered fish balls are a staple across Thai street markets and a unique addition to quick-serving foodservice menus. The perfect choice for offering excellent versatility for caterers, street food operators and casual dining menus alike.
Fish balls
- 1 kg white fish fillets, no bones and skin
- 500 g raw prawns, no shells and tails
- 150 ml Kikkoman Naturally Brewed
- Tamari Gluten free Soy Sauce (Code: A42084)
- 100 g fresh coriander (Code: V1617)
- 100 g spring onion (Code: V1304)
- 50 g ginger (Code: V1899)
- 1 tbsp garlic puree (Code: A64164)
- 1 egg
- Zest and juice of 1 orange (Code: V1293)
- 120 g potato starch (Code: A674002)
- 100 g rice flour
- 2 tbsp sesame oil (Code: A42047)
- 2 tbsp sugar
Dressing
- 500 ml Kikkoman Naturally Brewed
- Tamari Gluten free Soy Sauce
- 50 g fresh coriander
- 70 ml rice vinegar (Code: A64618)
- 50 ml water
- 1 tsp ginger, freshly grated
- 1 tsp garlic, freshly crushed
- 2 tbsp sugar
- 10 g orange zest, grated
- 1 chilli pepper (Code: V2297)
- 2 tsp sesame seeds to garnish
Step 1 - To make fish balls:
Chop fish and prawns in a food processor. Add minced herbs, spring onion, ginger, garlic and egg and mix, then stir in potato starch, rice flour and remaining ingredients. Leave in the fridge for at least 1 hour.
Form balls from the fish mixture and blanch in boiling water for 1-2 minutes. Put balls on skewers, brush with Kikkoman Gluten-free Soy Sauce and sprinkle with sesame seeds, then fry on all sides in a pan or on the grill.
Step 2 - To make dressing:
Mix vinegar, Kikkoman Gluten-free Soy Sauce, sugar and orange zest, then add garlic, ginger, chilli, water and herbs. Mix well and season to taste.
