Finely chop the fish fillets. Place the fish and the fish sauce in a bowl and mix to combine. Add the egg and rice flour and mix until thoroughly combined. With the slightly damp hands, make small balls from the mixture,
each with a diameter of approximately 3 cm. Heat the oil in a deep-sided frying pan or deep fryer. Add the fish balls in 2 batches and fry over medium heat until
golden. Remove from the oil and drain on paper towels. Sprinkle the extra coriander over the fish balls and serve
immediately with the lemon wedges.