Curry fish balls are a staple street food in Hong Kong. They are mildly spicy and very aromatic. They are sold mostly at local food stalls and are usually served on bamboo skewers.
Using an off-the-shelf curry paste product and pre-cooked fish balls that are available in most Chinese grocery stores, we can make this tasty dish at home very easily. This dish can be eaten by itself but will go very well rice or noodles too.
Perfect for a quick lunch or an afternoon snack.
- 1 pound fried fish balls
- 1 tablespoon soy sauce
- 1-1/2 tablespoons curry paste
- 1/4 cup scallions
- 1-1/2 cups water
- 1-1/2 teaspoon corn starch
- 1-1/2 tablespoons water (for corn starch)
- 3 to 4
- Place stainless steel wok on stove.
- Turn heat to medium high.
- Add fish balls.
- Add water.
- Add soy sauce and curry paste and mix well.
- When water is boiling, let it cook for about 3 minutes.
- Then, add cornstarch to water and mix well.
- Add cornstarch mixture to fish balls and mix well.
- Add scallions and mix.
- Turn off heat and server on a bowl.
- Fried fish balls can usually be found in the seafood section of Chinese grocery stores.
- For the curry paste, we use Lee Kum Kee Curry Sauce which is actually more like a paste and a sauce.
- If you like it spicier, you can add a dash of chili oil to the fish balls at the end.