Thai Fishballs in a Green Coconut Broth
Photography Sophie Merkens.
BROUGHT TO YOU BY IRONCLAD
This curry is light, yet full of depth and warmth. Cooked in Ironclad Co’s enamel cast iron Dutch Oven, it goes straight from stovetop to table and looks beautiful when it’s time to serve.
Serves: 6
INGREDIENTS
FISH BALLS
1kg firm white fish chopped into hunks
3 tbsp fish sauce
3 tbsp lemon juice
2 tbsp sugar
1 green or red chilli chopped roughly - or more if you like it hot
2 inch ginger, skin on grated
2 tbsp sesame oil
1 c fresh coriander leaves
8 fresh kaffir lime leaves, stems removed cut very fine
½ c toasted sesame seeds
BROTH
2 tins coconut cream plus 3 tins of water
8 large kaffir lime leaves, whole
1 stick lemongrass, smashed
2 red chilli cut in half
6 tbsp fish sauce
6 tbsp lemon juice
4 tbsp sugar
1 c basil leaves
1 c spinach leaves
1 c rocket leaves
METHOD
In your food processor blend fish sauce, lemon juice, sugar, chilli, ginger and sesame oil till slushy.
Add the coriander and kaffir lime leaves and pulse some more till the coriander is finely chopped. Finally add the fish.
Pulse all ingredients together until the fish is well mixed but hasn’t turned to mush. This won’t take more than 30 secs.
Stir in the sesame seeds. At this point I always fry a teaspoon off and check the seasonings. If you want it hotter or saltier - adjust to taste.
In your Ironclad Old Dutch Pot, bring all ingredients apart from leafy greens to boil then turn down and simmer for 10 minutes.
Form fish cake mixture into balls and drop into broth and at a low temperature. Poach
for 2 minutes each side, use a teaspoon to turn them over. Remove balls from broth and keep warm for a minute in the oven.
Allow the broth to continue simmering.
Squash your leafy greens into a large blender cup. Pour ½ - 1 cup of boiling coconut broth (without lime leaves, chilli or lemongrass) into the greens and blend till smooth. It will be vibrant green and have the most heavenly fragrance!
Return half this mixture and the fish balls to the simmering coconut broth and simmer very gently to heated through. Do not stir.
Pour remaining green broth over the top and lightly heat through without over cooking and losing the vibrant green colour.
Sprinkle with toasted sesame seeds and serve with noodles of your choice and a drizzle of chili oil.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.