31 December 2012,03:03 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Shape the ground fish mixture into 20-22 small balls.
  • Heat the oil in a deep frying pan, then fry the fish balls in batches, until golden brown all over.
  • Remove with a slotted spoon, drain on kitchen paper and keep warm.
  • Mix together the vinegar, water, sugar, spring onions and carrot in a bowl.
  • Arrange the cucumber slices in a serving dish and sprinkle the vinegar mixture over the cucumber.
  • Garnish with coriander sprigs and lime wedges. Serve the cucumber salad with the fried hot fish balls.


  • 100 ml Cooking oil
  • 4 coriander stems, finely chopped
  • Coriander sprigs and Lime wedges to garnish

Ground to Paste

  • 1 kg fish fillets, skinned
  • 4-5 garlic cloves, chopped
  • 2 tablespoon plain flour
  • 3 teaspoon soy sauce
  • 20-22 black peppercorns
  • 3-4 large dried red chillies
  • Pinch of sugar


  • 2 tablespoons water
  • 1 teaspoon distilled vinegar
  • ½ teaspoon sugar
  • 2 spring onions, finely chopped
  • 2½ cucumber, peeled and thinly sliced
  • 1 carrot, grated

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