Curry Fish Balls (Hong Kong Style)

I’m so excited to start my Hong Kong street food series! To kick off this series, I’m making one of my favorite snacks, curry fish balls!

Growing up, I would hear my dad rave about how much he missed the street food when he was living in Hong Kong. Luckily, I live in one of the most diverse cities in the world – NYC and was able to enjoy this as a kid growing up 🙂

Every weekend I would visit my grandmother’s house in NYC Chinatown and I would have curry fish balls with rice noodles from the corner street vendor. This is a very nostalgic snack and I’m so happy to be able to share this with you!

Curry Fish Balls

Servings 3 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

  • 15 (225 g) fishballs
  • 2 tbsp neutral oil
  • 1 tbsp garlic minced
  • 2 tsp curry paste preferably Maesri brand
  • 2 tbsp curry powder preferably madras
  • 2 1/2 cups chicken stock low sodium
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1/8 tsp salt adjust to taste
  • 2 tbsp evaporated milk or your choice of milk
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

  • In a pot with water, boil the fish balls for 5 minutes. Drain and set aside.
  • In a wok or pan over medium heat, add oil and minced garlic. Cook for 1 minute until fragrant.
  • Turn the heat down to low and add the curry paste. Cook for 1-2 minutes then add the curry powder.
  • Pour in the chicken stock and stir until the curry mixture has dissolved. Add oyster sauce, soy sauce, sugar, salt, and evaporated milk.
  • Once the sauce comes up to a boil, add the fish balls and cook for 3 minutes.
  • In the meantime, prepare the cornstarch slurry by combining cornstarch and water.
  • Pour in the slurry slowly until it reaches your desired consistency.
  • Once thickened to your liking, serve immediately and enjoy!
Course: Appetizer, Side Dish, Snack
Cuisine: Cantonese, Chinese

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