Thai Inspired Fish Koftas with a Grilled Pineapple Nahm Jim Sauce
This recipe is brought to you in collaboration with Miss Polly's Kitchen! This sauce is up there with one of Miss Polly's new favourites, grilling the pineapple releases so much sweetness which goes so well with the tartness of the lime and the saltiness of the fish sauce. If you don’t eat fish change this for chicken mince.
Ingredients
Sauce:
¾ @dolenewzealand Tropical Gold pineapple
2 large spicy green chillies – halved lengthways
½ cups coriander
1 large shallot
2/3 lime juice
1/3 fish sauce
1 tbsp sugar
½ red chilli – finely diced
Fish koftas:
2 makrut lime leaves
700g white fish
1 cup coriander
½ tsp turmeric
1 tbsp red curry paste
1 tbsp fresh minced ginger
½ cup sliced spring onions
1 egg
½ cup panko crumbs
Garnish: Some extra diced pineapple, fresh mint, extra chilli
Method
Set your oven to grill.
Slice ¾ of the pineapple, remove the skin and slice it into 1cm thick pieces (cutting around the core)
Place the pineapple on a baking tray with the green chillies, drizzle with oil. Grill for 8 minutes each side (you want a little charr on the edges but not too much)
Whilst the pineapple is cooking, start on the koftas. Add first lime leaves, fish, coriander, turmeric, curry paste and ginger together in a food processor.
Spoon the fish mixture into a bowl, fold in the sliced spring onions, egg, and panko crumbs.
Now make them into koftas placing a medium sized skewer through the middle (roughly just bigger than a golf ball).
Clean out the food processor and add the pineapple, green chilli, shallot and coriander. Pulse until just blended.
Add this to a medium serving bowl, mix in the lime juice and fish sauce. Stir in the sugar & chilli. Set aside.
In a large pan, add some oil (basically so the pan is covered) fry the koftas on a low heat, turning & browning the two remaining sides until cooked through. (this should only take 6-8 minutes depending on the size)
Place onto a serving platter and spoon over some of the pineapple sauce. Garnish with fresh mint, extra diced pieces of fresh pineapple & chilli.
Serve as canape, or they are divine with some rice & a salad or a bowl of rice noodles.