• PREP: 15M
  • COOK: 30M


  • 225 g cod fish or any white fish
  • 1 garlic, chopped
  • 1/4 inch ginger, chopped
  • 1 tbsp WORLDFOODS Panang Curry Sauce

Slurry mixture :

  • 1 1/2 tsp salt
  • 2 tsp sugar
  • 1 tsp white pepper
  • 1 tsp corn flour
  • 100 ml water

For the sauce base :

  • 100 ml water
  • Spring onion for garnish


  1. In a food processor, grind the fish, garlic and ginger until mushy. Scrap the sides, continue processing it until it's smooth.
  2. Make the slurry mixture by mixing all the ingredients together. Slowly pour the slurry mixture into the food processor and add 1 tablespoon of WORLDFOODS Panang Curry Sauce, let it run again for about 1 minute until everything is smooth and combined. Transfer into a bowl.
  3. Meanwhile, boil a pot of water. Take the fish paste and start shaping it into balls
  4. After the water has boiled, turn down the heat to medium low. Plunge in all the fish balls and let it cook for 15-20 minutes.
  5. Prepare a big bowl of ice water. Scoop out all the fish balls with a slotted spoon into the ice water.
  6. Now for the sauce, heat up water and stir in 3 tablespoons of WORLDFOODS Thai panang curry paste. Add some water into corn starch, mix well then pour into the sauce to thicken it.
  7. For serving, pour the curry sauce onto the fish balls. Garnish with spring onions.