Hong Kong Curry Fish Balls
Hong Kong Curry Fish Balls
Curried fish balls are an institution of Hong Kong street food. You will see the fried fish balls being served on skewers with a thick curry gravy everywhere. Fortunately, you don’t have to be in Hong Kong to authentically make them at home. They take very little effort to make for something so flavorful. All you really have to prepare is the sauce, which is only a couple ingredients, and let the fish balls simmer in it. They make great appetizers and can double as a main course, served over plain rice over noodles. You won’t want to waste the curry gravy, so I suggest to choose your carb of choice to accompany the fish balls.
Servings: 4
Equipment
- wooden skewers
Ingredients
- 3 tbsp vegetable oil
- 5 shallots thinly sliced
- 2 tbsp cornstarch
- 2 tbsp yellow curry paste
- 2 cups chicken stock
- 1/3 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 pinch black pepper
- 1 pinch white pepper
- 1/2 tsp sugar
- 2 packs fish balls
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the shallots for 5 minutes.
- Stir in the flour. Cook for 1 minute.
- Add in the curry paste. Cook for 1 minute.
- Pour in the chicken stock. Break up the roux. Bring to a boil.
- Pour in the coconut milk and soy sauce. Season with the peppers and sugar.
- Add in the fish balls. Simmer for 10 minutes until the sauce thickens and the fish balls are heated through.
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