PREPARATION TIME: 40 MINUTES

COOKING TIME: 50 MINUTES

MAKES: ENOUGH TO SHARE WITH 4–6

THAI FISH BALLS ON A STICK

Down a random alley, in the large market squares of any town near the coast or an estuary, you can find fish on the grill. The fish is sometimes shaped into balls and can look a little nondescript, however, it tastes amazing. Perfectly succulent and juicy and always piping hot off the coals. Eat these fish balls on a stick as you push your way past the surrounding scooters and tuk-tuks or, if you have a little more time on your side, push them into a velvety green curry and get comfy at an aluminium table with the world’s smallest plastic chairs and watch the passers-by.

2 cm (¾ inch) piece galangal, finely grated

2 garlic cloves, crushed

1 stem lemongrass, trimmed, white part only

2 kaffir lime leaves, finely chopped

55 g (2 oz/¼ cup) red Thai curry paste

1 free-range egg, lightly beaten

600 g (1 lb 5 oz) piece of snapper, pin-boned, skinned

1 small red onion, finely chopped

50 g (1¾ oz) green beans, trimmed and thinly sliced

2 tablespoons finely chopped coriander (cilantro) root

12 cm (4½ inch) bamboo skewers (see note)

peanut oil

banana leaves, to serve

lime wedges, to serve

STICKY CHILLI DIPPING SAUCE

250 g (9 oz) long red chillies, stems removed, flesh roughly chopped

1 large red capsicum (pepper), seeds and membrane removed, roughly chopped

375 ml (13 fl oz/1½ cups) white vinegar

440 g (15½ oz/2 cups) caster (superfine) sugar

2 cm (¾ inch) piece galangal, finely grated

1 garlic clove, crushed

Soak the bamboo skewers in water for 20 minutes before using (see note).

To make the sticky chilli dipping sauce, process the chillies and capsicum in a food processor until finely chopped. Place the remaining ingredients into a heavy-based saucepan over medium–high heat and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, for 30–40 minutes or until thickened. Cool completely before using.

Meanwhile, to make the fish balls, mix the galangal, garlic, lemongrass, lime leaves, curry paste, egg and snapper in a food processor until combined and the fish is coarsely chopped. Transfer to a large bowl, add the onion, beans and coriander root and season with sea salt and freshly ground black pepper. Using your hands, mix until combined.

Using damp hands, roll 1 heaped tablespoon of mixture into a ball. Repeat with the remaining mixture. Put three balls onto each skewer. Repeat with the remaining fish balls and skewers.

Heat a barbecue grill to high. Lightly oil the skewers and cook in batches, turning frequently, for 5 minutes or until browned and cooked through. Serve on banana leaves, with lime wedges and the dipping sauce on the side.

NOTES

∎   For skewers, the short ones are as you would find in Thailand. As a creative alternative, you can substitute the skewers for lemongrass sticks.

∎   Store the sticky chilli dipping sauce in sterilised jars for up to 3 months.

∎   Cook the fish balls without the skewers and add them to a green Thai curry base.