This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.

Ingredients

600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying

Method

1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.

2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.

3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

4. Heat the oil in a large frying pan over medium heat.

5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

All photos taken by me unless otherwise stated.