Crispy Fish Balls with Chili Sauce

Step 1

Pat the 16 fish balls dry with paper towels. Heat 3 tbsp vegetable oil in a large skillet over medium-high until shimmering, about 2 minutes.

Step 2

Add the fish balls in a single layer. Fry, turning occasionally, until golden brown and crispy on all sides, about 8 minutes. Do not crowd the pan—work in batches if needed.

Step 3

Remove the fish balls to a plate. Drain excess oil from the skillet, leaving about 1 tsp. Reduce heat to medium.

Step 4

Add 1/2 cup sweet chili sauce and 1 tbsp soy sauce to the skillet. Stir and simmer until slightly thickened, about 2 minutes, until the sauce coats a spoon.

Step 5

Return the fish balls to the skillet. Toss to coat evenly with the sauce, about 1 minute, until glossy and heated through.

Step 6

Arrange 4 lettuce leaves on a serving plate. Spoon the fish balls over the lettuce. Sprinkle with 1 tbsp sesame seeds and 1/4 cup chopped cilantro. Serve hot.