Thai Fish And Cilantro Balls

• None None Cilantro Fish Balls
• 12.5 oz boneless white fish fillets, chopped
• 1 None medium egg
• 1/4 cup basil
• 1/4 cup cilantro
• 1 tbsp sugar
• 1 tbsp fish sauce
• 1 None small red chili, seeded
• 1 clove garlic, chopped
• 1/2 tsp ground turmeric
• None None Oil, for deep-frying
• None None Dipping Sauce
• 1/3 cup sugar
• 1/3 cup white vinegar
• 2 tbsp fish sauce
• 1 clove garlic, crushed
• 1 None small red chilli, seeded, chopped
• None None Cucumber Salad
• 2 None Lebanese (small) cucumbers, cut into ribbons
• 1/4 cup cilantro
• 3 None scallions, thinly sliced
• 1/2 None lime, juice
• 1 tsp brown sugar
• 1/2 tsp fish sauce
• None None Roasted crushed peanuts, to serve

1. To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic and turmeric in a food processor, until a paste forms. Chill for 15 mins.
2. To make dipping sauce, mix sugar and 1/3 cup boiling water until sugar dissolves. Blend in white vinegar, fish sauce, garlic and red chili.
3. Using oiled fingers, roll fish mixture into 1 inch balls. Heat oil until a small amount of mixture sizzles as soon as it is added. Fry fish balls in batches for 2-3 mins, turning, until golden and cooked through. Drain on paper towel.
4. To make the salad, combine cucumber, cilantro and scallion. Whisk together lime juice, sugar and fish sauce. Drizzle over salad.
5. Serve salad and fish balls together. Sprinkle with nuts and accompany with dipping sauce.

cilantro, white fish, egg, basil, cilantro, sugar, fish sauce, red chili, clove garlic, ground turmeric, oil, dipping sauce, sugar, white vinegar, fish sauce, clove garlic, red chilli, cucumber salad, lebanese, cilantro, scallions, lime, brown sugar, fish sauce, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/27103 (may not work)