The Great Wallsendo
Well-known member
Ling Ballons Thai Style
Ingredients:
2 x stale crusty white buns
1 large fillet of Ling (must be a season old
) skinned, pin boned and cut into chunks
tsp salt
tsp black cracked pepper
tsp chilli flakes
Handful fresh coriander
Drizzle of Olive oil
Take buns and tear into chunks - wazz through a food processor until bread crumby. Add salt, pepper, chilli flakes, Ling, coriander and olive oil and wazz again until a doughy fish ball mix is formed.
Form into ballons and put to one side
Thai Curry ingredients:
Yellow Thai curry paste (only known supplier is Tesco that I'm aware of)
Onion
Fresh Spinach
Mushrooms
Cracked pepper
Salt
Coconut milk/cream
Slice (not chop) onion and fry in olive oil for 5 or so mins in a wok or large non stick fry pan. Add sliced mushrooms to the pan and fry them over high heat until mushys take on a golden tinge.
Add a liberal splodge of curry paste to suit (I use half a jar) and fry off for a couple more mins. Add a generous couple of hanfuls of fresh spinach and wilt down. Over high heat again reduce off some of the liquid that will come out of the spinach.
Add coconut milk and bring back to simmer - add the doughballs and cook everything for 15 or so minutes (may require longer as the inherent liquid in some of the ingredients may need to be reduced off leaving only the coconut milkiness)
Serve with rice or even on own
Ingredients:
2 x stale crusty white buns
1 large fillet of Ling (must be a season old
) skinned, pin boned and cut into chunks tsp salt
tsp black cracked pepper
tsp chilli flakes
Handful fresh coriander
Drizzle of Olive oil
Take buns and tear into chunks - wazz through a food processor until bread crumby. Add salt, pepper, chilli flakes, Ling, coriander and olive oil and wazz again until a doughy fish ball mix is formed.
Form into ballons and put to one side
Thai Curry ingredients:
Yellow Thai curry paste (only known supplier is Tesco that I'm aware of)
Onion
Fresh Spinach
Mushrooms
Cracked pepper
Salt
Coconut milk/cream
Slice (not chop) onion and fry in olive oil for 5 or so mins in a wok or large non stick fry pan. Add sliced mushrooms to the pan and fry them over high heat until mushys take on a golden tinge.
Add a liberal splodge of curry paste to suit (I use half a jar) and fry off for a couple more mins. Add a generous couple of hanfuls of fresh spinach and wilt down. Over high heat again reduce off some of the liquid that will come out of the spinach.
Add coconut milk and bring back to simmer - add the doughballs and cook everything for 15 or so minutes (may require longer as the inherent liquid in some of the ingredients may need to be reduced off leaving only the coconut milkiness)
Serve with rice or even on own
