Stir-Fried Fish Balls and Aubergines
|25||fish balls, 1″ diameter|
|2||tablespoons||chopped yellow and red pepper|
|4-5||bergamot leaves, torn up|
|2||red peppers, sliced|
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.