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Stir-Fried Fish Balls and Aubergines

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Stir-Fried Fish Balls and Aubergines

Ingredients

25 fish balls, 1″ diameter
3 (200 grams) aubergines
2 tablespoons chopped yellow and red pepper
1 tablespoon crushed garlic
¼ cup cooking oil
3 tablespoons water
1 teaspoon palm sugar
tablespoons fish sauce
4-5 bergamot leaves, torn up
¼ cup shredded Kra-chai
2 red peppers, sliced
cup basil leaves

Clean and drain aubergines, cut into bite-size pieces, put the aubergines in an oblong shallow container. Cook, covered, at High (600-700 Watts) for 1½ minutes. Pour in cold water and drain. Put yellow and red pepper, garlic and cooking oil into a 7″x7″ browning skillet. Microwave, covered, at High until aromatic for 3 minutes. Stir in fish balls, blanched augergines, bergamot leaves, kra-chai and season to taste with palm sugar and fish sauce, until well mixed. Cook, covered, at High for 2 minutes. Toss in basil leaves and sliced red pepper before serving

Note : Use white meat fish to make fish balls and process in the food processor.

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