Fish ball and green peppercorn red curry

  • 45 mins cooking
  • Serves 4
  • Print


Fish ball and green peppercorn red curry
  • 750 gram firm white fish fillets, chopped coarsely
  • 3 clove garlic, quartered
  • 2 tablespoon soy sauce
  • 2 tablespoon cornflour
  • 2 tablespoon finely chopped coriander root and stem mixture
  • 2 centimetre piece fresh ginger (10g), grated
  • 2 teaspoon peanut oil
  • 1/3 cup (100g) red curry paste
  • 2 x 400g cans coconut milk
  • 4 x 5cm stems pickled green peppercorns (20g), rinsed, drained
  • 2 teaspoon grated palm sugar
  • 2 fresh kaffir lime leaves, shredded finely
  • 2 teaspoon fish sauce
  • 115 gram baby corn, halved lengthways
  • 1 cup bean sprouts (80g)
  • 1 fresh long red chilli, sliced thinly
  • 1/4 cup loosely packed fresh coriander leaves


Fish ball and green peppercorn red curry
  • 1
    Blend or process fish, garlic, soy sauce, cornflour, coriander mixture and ginger until mixture forms a paste, roll level tablespoons of mixture into balls.
  • 2
    Cook oil and curry paste in large saucepan, stirring, until fragrant. Gradually stir in coconut milk, simmer, uncovered, 5 minutes. Add fish balls, peppercorn stems, sugar, lime leaves, fish sauce and corn, cook, uncovered, about 5 minutes or until fish balls are cooked through.
  • 3
    Serve curry sprinkled with sprouts, chilli and coriander leaves.


Keep uncooked fish balls, covered, in single layer on tray, in the refrigerator until required. The fish balls will firm up and the flavours of the mixture will blend together. You can also freeze uncooked fish balls in snap-lock plastic bags. Pickled green peppercorns are less pungent than black peppercorns and are frequently used in Thai curries. Preserved on the stem in brine, they can be found in Asian food stores. You can substitute french green peppercorns, if necessary.

More From Women's Weekly Food