• Fish balls served with a sweet chilli dressing

    Serves: 4
    Cooking Time: 1 hr 40 mins


    • Dressing

    • 125ml (½ cup) rice vinegar
    • 60ml (¼ cup) sugar
    • 80ml water
    • 20ml (4 tsp) fish sauce
    • 10ml (2 tsp) dry sherry
    • 2 red chillies, sliced
    • 2 lime leaves
    • Fish balls

    • 200g white fish mince
    • 10ml (2 tsp) fresh ginger, finely chopped
    • 1 garlic clove, finely chopped
    • 2 spring onions, finely chopped
    • 45ml (3 tbsp) fresh coriander,finely chopped
    • 5ml (1 tsp) fish sauce
    • salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) cake flour, plus extra for dusting
    • baby Asian greens, to serve



    For the dressing, place all the ingredients in a small pot and bring to the boil. Simmer until the mixture is slightly thickened, about 2 minutes.


    For the fish balls, mix all the ingredients together and shape into small balls. Dust with the extra flour and refrigerate for about 1 hour. Deep-fry until golden and drain.


    Place a few greens on serving dishes and top with the fish balls, drizzle with the dressing and serve.