This recipe is easy to make and really tasty! Try it out!


  • 500g white fish fillets (barramundi, perch or ling), skin & bones removed, chopped
  • 1 1/2 cups fresh coriander leaves
  • 1/2 bunch snake beans, trimmed, sliced
  • 2 kaffir lime leaves, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon red curry paste
  • 1/4 cup (60ml) sweet chilli sauce
  • 2 1/2 tablespoons fish sauce
  • 1/4 cup (60ml) peanut oil
  • 1 tablespoon fresh lime juice
  • 1 cup fresh mint leaves
  • 1/2 telegraph cucumber, halved lengthways, seeds removed, sliced
  • 1/4 red onion, finely sliced
  • 100g snow peas, halved lengthways


  1. Place the fish in a food processor and process for 1-2 minutes or until a paste forms. Chop 1/2 cup of the coriander leaves. Combine the chopped coriander, snake beans, lime leaves, egg, curry paste, 1 tablespoon of sweet chilli sauce and 1 1/2 tablespoons of fish sauce in a bowl with the fish paste.
  2. Use wetted hands to roll tablespoonfuls of the mixture into balls. Heat the oil in a non-stick frying pan over a medium heat. In batches, cook the balls, turning, for 5-7 minutes or until golden. Drain on paper towel.
  3. Whisk the lime juice and remaining sweet chilli and fish sauce. Combine mint, cucumber, red onion, snow peas and remaining coriander leaves in a bowl. Scatter over the balls and serve drizzled with the dressing.