Thai Fish Balls with Lime Mayonnaise

Fish frys are a big deal in Wisconsin, and finding a good one is always a topic of conversation at work. Sure, I make my own fish fry about three times a month, and it is a major hit with the family, plus I save a ton of money. There are times however, that as much I want a fish fry, I actually want something just slightly different, and last week was one of those times. After posting a question to all of my Facebook friends on what they were excited to eat for Easter, one of my friend’s stated some Thai dishes. The light immediately came on, and I had a real craving for not only Thai food, but fish in particular. This is where Thai fish balls come into play.

Thai Fish Balls

Call them Thai meatballs if you will, but call them delicious. These balls will be a real surprise to you and your guests. Make them as an appetizer, or an entree, as you will not go wrong with these. Oh yeah, and the dipping sauce that I made was something that I thought paired really well. Think of your Wisconsin fish fry, typically fried cod with tartar sauce, kicked up to a Thai-style, but instead of tartar sauce, a lime mayonnaise! Enough already, I am drooling just thinking about them.


  • 3 medium cod fillets, cut into quarters
  • 1-2 tbsp of red curry paste (2 if you like more heat)
  • 1 kaffir lime leaf, thinly sliced
  • 2 tbsp fresh cilantro, stems and leaves, rough chop
  • 1 tbsp fish sauce
  • 1 clove of garlic, minced
  • Canola oil for frying, roughly 2 cups

Place everything but the cooking oil in a food processor, and begin to pulse the fish and other ingredients down, not into a paste, but pretty darn close. You still want a bit of texture with the cod. Remove the blade from the processor, and with a spoon, begin to form your fish balls. Place the fish balls on a baking sheet lined with wax paper, and once all balls are formed, place these in the refrigerator for about 1 1/2 hours.

Heat your oil to about 360 degrees. Drop about 4-6 balls in the hot oil, gently moving around for only about 3-4 minutes. Remove with a slotted spoon and place on some paper towel to let any excess oil drain.

Serve with lime mayonnaise, recipe is below.


  • 1/2 cup of mayonnaise
  • 1 lime, zested and juiced
  • 1 clove of garlic, minced
  • 3 tbsp of fresh cilantro, chopped
  • pinch of salt
  • pinch of black pepper

Mix the ingredients together, and place in the refrigerator for at least one hour. Serve with the fish balls, dip your fries in it, or spread on your favorite deli sandwich. Whichever you chose, it is a real winner.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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