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Fish balls served with soy, vinegar and chilli dipping sauce

Fish balls served with soy, vinegar and chilli dipping sauce

Part of Nikki's Chinese feast


2 tbsp fish sauce

3 small red chillies, seeded and chopped finely

1 1/2 tsp grated lime zest

3 garlic cloves, crushed

3 small shallots, finely diced

1 tbsp grated ginger

3 tbsp chopped coriander

1 egg, beaten

500g firm white fish fillets, bones and skin removed, cut into small pieces


2 tbsp of plain flour (or rice flour for gluten-free)

2 eggs, beaten

breadcrumbs (I prefer panko, a Japanese breadcrumb)

lime wedges to serve


Add all above ingredients to a processor except the fish and flour, and blend for one minute. Add the fish and pulse to a firm paste.

Put the flour into a dish, roll the fish paste into very small balls if using for cocktails or ping pong ball size for a starter. Dust in the flour, dip into the beaten egg and then the breadcrumbs. Chill for 30 minutes.

Deep fry for about 3 minutes on a medium heat until golden and serve on a bed of lettuce.

Soy, vinegar & chilli sauce

300ml light soy sauce

4 tbsp rice vinegar

4 red chillies, sliced thinly


Combine the soy sauce, vinegar and chilli in a bowl, stir well and leave for 1 hour. Serve in individual bowls
with the fish balls.


© Living Magazine - all rights reserved. Published October 2014.