Recipe for Thai Fish Balls with Dipping Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
300 gm cod or haddock fillets
3 tsp freshly grated root ginger
3 x spring onions finely chopped
4 x basil leaves
1 clv garlic peeled and chopped
1 dsh hot chilli sauce
1 tsp dark soy sauce
1 tbl coconut milk (from a tin)
1 tbl freshly chopped coriander
2 tsp fish sauce
2 tbl sunflower oil
Dipping sauce
2 x level tbsp molasses sugar
5 tbl white wine vinegar
1 x tbspfish sauce
1 tbl dark soy sauce
1 x juice of 1 lime
1/2 x red chilli deseeded and finely chopped
Instructions:
Instructions: For the fish balls:
Place the roughly chopped fish in a food processor and using the pulse button process briefly until chopped.

Do not overdo it or you may end up with paste.

Add the following 9 ingredients and process for a few seconds to combine then form into 12 balls using dampened hands.

Chill for at least 1 hour.

For the dipping sauce:
Place the sugar vinegar fish and soy sauces and lime juice in a saucepan and bring slowly to the boil.

Remove from the heat pour into a bowl and allow to cool then stir in the chulli and coriander.

Heat the sunflower oil in a frying pan until hot then add the fish balls.

Fry for about 5 minutes turning until golden brown and crispy.

Serve hot with the dipping sauce.

Serves 6

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