700 g firm white fish chopped into hunks, I used Terakihi
2 Tbsp fish sauce
3 Tbsp lemon juice
2 Tbsp sugar
1 green chilli chopped roughly - or more if you like it hot
1 inch ginger, skin on grated
2 Tbsp sesame oil
1 c fresh coriander
4 fresh kaffir lime leaves, stems removed cut very fine


In your food processor blend fish sauce, lemon juice, sugar, chilli, ginger and sesame oil till slushy. Now add the coriander and kaffir lime leaves and pulse some more till the coriander is finely chopped. Finally add the fish.

Pulse all ingredients together until the fish is well mixed but hasn’t turned to mush. This won’t take more than 30 secs.

 (At this point I always fry a teaspoon off and check the seasonings. If you want it hotter or saltier - adjust to taste)


1 tin coconut cream plus 1 tin of water
4 large kaffir lime leaves, whole
1 stick lemon grass, smashed
1 red chilli cut in half
3 Tbsp fish sauce
3 Tbsp lemon juice
2 Tbsp sugar
½ c basil leaves
5 silver beet leaves stems removed
1 c of rocket leaves
Any leafy greens will do. Kale, spinach etc.

In your IRONCLAD PAN bring all ingredients apart from basil, silver beet and rocket to boil then simmer for 10 minutes.

Form fish cake mixture into 26 balls and drop into broth and at a low temperature poach for 2 minutes each side, use a teaspoon to turn them over.  Remove balls from broth and keep warm for a minute in the oven. Allow the broth to continue simmering.

Squash your leafy greens into a large nutribullet cup. Pour 1 cup of  boiling coconut mixture (without lime leaves, chilli or lemongrass) into the greens and blend till smooth. It will be vibrant green and have the most heavenly fragrance!

Return half this mixture and the fish balls to the simmering coconut broth and simmer very gently to heat through.  Do not stir. Pour remaining green broth over the top.

Sprinkle with toasted sesame seeds and serve with noodles. (aduki bean spaghetti works great too) 

Now taste the love!

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