Laotian Fish Balls Recipe

Laotian Fish Balls Recipe


500 g White fish fillets

2 tablespoons Fish sauce

3 Red chilies, seeded and finely chopped

1 1/2 teaspoons Finely chopped lemon grass

4 cloves Garlic, crushed

3 Onions, finely chopped

2 tablespoons Chopped fresh coriander leaves

1 Eggs, beaten

2 tablespoons Rice flour

2 tablespoons Cooking oil for deep frying

1 Chopped fresh coriander leaves, extra

Lemon, cut into wedges, to serve


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.

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