Thai Fish Balls with Tamari Dip
Starters
Thai
Dairy-free
Gluten-free
These Thai fish balls deliver bold, balanced flavour with minimal fuss. Combining white fish and prawns with fresh herbs, ginger and citrus, they offer a light yet satisfying bite that works just as well as a starter, small plate or sharing dish. Grilling adds a subtle char, while the skewered presentation keeps things simple for service.
Paired with a sharp, umami-rich tamari dip, this dish brings together savoury, sweet and aromatic notes in one versatile recipe. It’s a great option for menus looking to introduce vibrant Asian-inspired flavours while keeping preparation efficient and ingredients accessible.
10 Servings
Ingredients
• 1kg white fish fillets, no bones and skin
• 500g raw prawns, no shells and tails
• 100g fresh coriander
• 100g spring onion
• 50g ginger
• 1 tbsp garlic puree
• 1 egg
• 120g potato starch
• 100g rice flour
• 150ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
• 2 tsp sesame seeds
• zest and juice of 1 orange
• 2 tbsp sesame oil
• 2 tbsp sugar
Dressing
• 70ml rice vinegar
• 500ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
• 10g orange zest, grated
• 2 tbsp sugar
• 1 tsp garlic, freshly crushed
• 1 tsp ginger, freshly grated
• 1 chilli pepper
• 50ml water
• 50g fresh coriander
Method
- Chop the fish and prawns in a food processor.
- Add the coriander, spring onion, ginger, garlic puree and egg, then mix until combined.
- Stir in the potato starch, rice flour, orange zest and juice, sesame oil and sugar, then chill for 1 hour.
- Form balls, blanch in boiling water for 1-2 mins, thread onto skewers, brush with 150ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce, sprinkle with sesame seeds and fry or grill until cooked.
- For the dressing, mix the rice vinegar, Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce, sugar and orange zest, then add the garlic, ginger, chilli, water and coriander and mix well.
- Serve the fish balls with the tamari dressing.
