Crispy Potato Fish Balls with Spicy Peanut Sauce Recipe
45 minutes
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About Crispy Potato Fish Balls with Spicy Peanut Sauce Recipe
Dive into a delightful fusion of flavors with these crispy Potato Fish Balls! Tender basa fillet blends seamlessly with creamy potatoes, aromatic garlic, fresh coriander, and a hint of green chili, creating a melt-in-your-mouth texture with a satisfyingly crunchy exterior.Homemade whole wheat breadcrumbs add a wholesome touch, elevating this simple snack to a gourmet experience. The star of the show, however, is the bold and spicy peanut sauce – a perfect complement to the delicate fish balls.Perfect as an appetizer for guests or a satisfying weeknight treat, this recipe is sure to become a new family favorite. Prepare to be amazed by the irresistible combination of textures and tastes!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Fish Balls
- 400 gm Basa Fillet
- 2 Potatoes boiled and mashed, medium-sized
- 5 Garlic Cloves minced
- 1 cup Coriander chopped (including stalks), fresh
- 2 Chilies finely chopped, green
- 1 tbsp Pepper black, freshly ground
- 1 tbsp Oregano dried flakes
- 1 tbsp Basil chopped, dried or fresh
- 1 tbsp Lemon Juice or white wine vinegar
- 1.5 tsp Salt or to taste
- 1 Egg lightly beaten
- 1 cup Breadcrumb freshly made from whole wheat bread
For the Spicy Peanut Sauce
- 1 cup Peanuts roasted and peeled
- 1/2 cup Coriander chopped, fresh
- 2 Tomatoes deseeded, ripe
- 4 Cashews raw
- 2 Chilies finely chopped, green
- 3 Chilies dried, red, whole (adjust to taste)
- 1 cup Onion roughly chopped
- 8 Garlic Cloves roughly chopped
- 1.5 tsp Salt or to taste
- 2 cup Vegetable Oil for frying
- 1 tbsp Oil for sauce
- 1 cup Water for sauce (adjust as needed)
Instructions
Prepare the Fish Balls
- Boil potatoes until tender, then mash thoroughly.
- Combine mashed potatoes, basa fillet, minced garlic, chopped coriander, green chilies, black pepper, oregano, basil, lemon juice, and salt. Blend this mixture in a food processor until well combined.
- In a separate bowl, pulse whole wheat bread slices in a food processor to make fresh breadcrumbs. Add the breadcrumbs and the beaten egg to the fish mixture and combine gently.
- Roll the mixture into small balls, about 1 inch in diameter. Wet your hands to prevent sticking.
Fry the Fish Balls
- Heat vegetable oil in a large wok or deep fryer to 350°F (175°C).
- Carefully add the fish balls to the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Spicy Peanut Sauce
- Combine roasted peanuts, chopped coriander, tomatoes, cashews, green chilies, red chilies, onion, and garlic in a food processor. Blend until you achieve a smooth paste.
- Heat oil in a pan over medium heat. Add the peanut paste and cook, covered, for a few minutes, stirring occasionally.
- Add water, a cup at a time, until you reach your desired sauce consistency. Simmer for a few more minutes, stirring occasionally, to allow the flavors to meld.
Assemble and Serve
- Drizzle the spicy peanut sauce generously over the crispy fish balls. Serve hot and enjoy!
Recipe Notes
Expert Tips
- For extra crispy fish balls, ensure your oil is hot enough before frying. Use a deep-fry thermometer for accurate temperature control.
- Adjust the amount of red chilies in the sauce to control the level of spiciness according to your preference. Start with fewer and add more if needed.
- To make the sauce even smoother, strain it through a fine-mesh sieve after blending.
- Serve immediately for the best flavor and texture. The fish balls are best enjoyed fresh and hot.
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Recipe Nutrition
Calories: 328kcalCarbohydrates: 18gProtein: 12gFat: 26gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1710mgFiber: 4gSugar: 5g
indrani sen
Articles: 8
5 Comments
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I’m excited to try this recipe!
Such an enticing dish! Thanks for the recipe.
This looks incredible! Thank you.
This is so tempting! Can’t wait to cook it.
I will try the peanut sauce.