Hong Kong boasts some of the most delicious street food in the world, from freshly baked egg tarts to steaming baos and heaping bowls of noodles. It’s hard to beat the amazing flavours you can find there. One especially iconic Hong Kong street food dish is curry fish balls: these delicious, bouncy “meatballs” made with fish are simmered in a vibrant, mild curry and served on skewers, perfect for eating on the go as you stroll along.
If you can’t visit Hong Kong yourself, making this simple recipe at home is the next best thing. Enjoy them on their own, or serve over steamed jasmine rice or your favourite noodles to make them a meal.
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Related: Chinese Stir-Fried Tomato Egg
ingredients
directions
Hong Kong-style curry powder is traditionally used, but can be hard to find. Madras curry powder is a great and accessible substitution.
Drizzle oil into a large pan and add in shallots. Fry until they are softened and have just begun to caramelize.
Add in flour and stir thoroughly to coat shallots.
Pour in chicken stock and stir thoroughly to create the roux. Bring to a boil and let thicken.
Add in coconut milk, curry powder, soy sauce, white pepper and sugar, stirring to combine thoroughly.
Add in fish balls and let simmer for 2-3 minutes.
Serve immediately on skewers or over rice or noodles.
