PALEO THAI FISH BALLS IN COCONUT BROTH

Thai Green Curry Paste

Makes approx. 1 cup

Dry

2 tsp Coriander seeds

2 tsp Cumin seeds

1 tsp Black pepper

1 tsp Salt

Wet

10g Ginger, peeled and cut into coins

30g Lemon Grass stalk, cut into coins

6-8 Kaffir Lime Leaves

Roots and stalks of a coriander bunch washed and roughly chopped

6-8 Cloves Garlic, peeled

2 French/Brown Shallots, peeled

2 tsp fresh Turmeric, peeled cut into coins (can use dried)

2 tsp Tamarind Paste (or shrimp paste if you have it)

10-20 Green Chillies (depends on heat of chillies)

1-2 cups loosely packed Basil Leaves

Dry roast the dry ingredients: coriander seeds, cumin seeds, black pepper and salt. Cool before grinding.

Add all remaining ingredients together and blend to a paste in a food processor or Thermomix.

 Store the paste in the fridge in a jar under a layer of oil, or freeze in ice cubes for longer storage.

 Thai fish balls in coconut broth

 INGREDIENTS

 Fish Balls

750g white fish, cut into chunks **

1 clove garlic, peeled

15g lemon grass stalk, cut into fine coins (keep it in the freezer to make it easy)

2cm piece of peeled ginger

3 kaffir lime leaves

Juice of 1 lime or lemon

1 Tbs fish sauce (Red Boat brand is a great one)

1 egg

2 Tbs green curry paste (recipe attached but can use any)

Coconut broth

2x cans of coconut cream

2x cans water from empty coconut cream can

1 generous tsp vegetable stock powder (I use the Thermomix vegetable stock paste)

1 Tbs green curry paste

METHOD

 Fish Balls:

Blend all ingredients together to form a paste, you will need to stir and re blend a few times to make sure the mix is consistent.

Form into small balls (I just do small dollops with teaspoons) and place on a tray until you are ready to cook.

 Coconut broth:

 Add all ingredients to a saucepan and bring to a gently simmer.

You can poach the balls in the liquid and serve or if doing a large batch then I steam the balls separately and serve together in the bowl.

 Serve with an abundance of shredded green cabbage and a little side dish of Kimchi for and extra kick.

** I try to use a locally caught fish when possible. Mulloway and Gunnard are great options as they cheap and when bought whole my fishmonger will fillet it for me and I get the rest of it for fish broth. Paleo is great for utilising as much of the animal as possible and minimising wastage. For now put the fish head and bones in the freezer and we will cover fish broth soon. I try to avoid the ‘popular’ fish being snapper, barramundi and Salmon, we have amazing seafood in Australia, find a good fishmonger, and ask what fresh and local!

Recipe from Wholefood Family