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Hong Kong Curry Fish Balls
A beloved Hong Kong street food, these bouncy fish balls are simmered in a rich and savory curry sauce, often served on skewers for a convenient snack. The sauce typically includes a blend of curry powder, coconut milk, and various seasonings for a complex flavor profile.
ð§ ææ
- 500 g Fish balls(Deep-fried or steamed)
- 2 large Shallots(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Red chili flakes(or to taste)
- 3 tbsp Curry powder
- 2 tbsp Hoisin sauce
- 2 tbsp Oyster sauce
- 1 cup Coconut milk
- 1 cup Chicken broth
- 1 tbsp Sugar
- 1 tsp Salt(or to taste)
- 2 tbsp Cooking oil
- 1 tbsp Cornstarch(mixed with 2 tbsp water for slurry)
- 2 Scallions(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat cooking oil in a large pan or wok over medium heat. Add the chopped shallots and sauté for about 5 minutes until softened.
- 2
Add the minced garlic, grated ginger, and red chili flakes. Sauté for another 5 minutes until fragrant.
- 3
Stir in the curry powder, hoisin sauce, and oyster sauce. Cook for 1-2 minutes until well combined and fragrant.
- 4
Pour in the coconut milk and chicken broth. Stir well to combine and bring the sauce to a simmer.
- 5
Add the fish balls to the sauce. Stir to coat them evenly. Season with sugar and salt to taste.
- 6
Simmer uncovered for 10-15 minutes, allowing the fish balls to heat through and the sauce to slightly thicken. Stir occasionally.
- 7
If a thicker sauce is desired, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce reaches your desired consistency.
- 8
Garnish with chopped scallions and serve hot. These are traditionally served on skewers.
ð¡ ããã®ã³ã
- âYou can use either deep-fried or steamed fish balls.
- âAdjust the chili flakes and other seasonings to your preference.
- âFor a more authentic street food experience, serve on skewers.
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- Add other ingredients like white radish, beef omasum, or baby octopus to the curry.
- For a spicier kick, add more chili flakes or a dash of Sriracha.