Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
7
Low
Nutrition per serving
Calories341.6 kcal (17%)
Total Fat13 g (19%)
Carbs22.9 g (9%)
Sugars8 g (9%)
Protein37.1 g (74%)
Sodium159 mg (8%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tspextra virgin olive oil
2 tspsesame oil
3 bunchesasparagus
trimmed, large spears sliced in half lengthways
2limes
sliced into wedges, to serve
550gskinless boneless white fish fillets
such as cod, flathead, snapper or barramundi, roughly chopped
1 x 55gegg
free-range
½ cupflat-leaf parsley
roughly chopped
3 Tbspalmond meal
2cloves garlic
crushed
2 cmginger
piece, finely grated
1 stalklemongrass
white part only, roughly chopped
60mlrice wine vinegar
3Lebanese cucumbers
thinly sliced
360gbean sprouts
1red onion
small, thinly sliced
1 cupmint leaves
2 Tbspunsalted roasted peanuts
roughly chopped
1 TbspAsian salad dressing
Instructions
Step 1
To make the pickled cucumber salad, combine the rice wine vinegar and Asian chilli dressing in a large mixing bowl. Add the cucumber, bean sprouts and onion and toss to coat well. Leave to marinate and soften while you cook the fish balls.
Step 2
To make the Thai fish balls, blitz all the ingredients in a food processor until smooth. Roll the mixture into golf ball-sized portions.
Step 3
Heat the olive oil and sesame oil in a large frying pan over medium-high heat, add the fish balls and cook for four to five minutes, tossing regularly, until browned all over and cooked through. Remove the fish balls from the pan and set aside.
Step 4
Add the asparagus to the pan and cook, tossing, for five minutes, until tender and browned in spots.
Step 5
Stir the mint and peanuts into the pickled cucumber salad.
Step 6
Divide the Thai fish balls, asparagus and pickled cucumber salad between four plates and serve with lime wedges.
Notes
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Easy
Fresh
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Makes leftovers
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