Cherry & Dennis Recipes
Hong Kong-Style Curry Fish Balls
港式咖喱魚蛋
Recipe overview
Hong Kong-Style Curry Fish Balls. Follow the 12 steps in order, keep pieces even, and serve promptly or chill safely.
01
Ingredients
Main Ingredients
- 600 grams Hong Kong fish balls
- 60 grams shallots
- 4 cloves garlic
- 1 red chilli
- 700 millilitres unsalted stock
- 60 millilitres evaporated milk
Curry aromatic base
- 1.5 tablespoons cooking oil
- 2.5 tablespoons curry powder
- 1.5 tablespoons satay sauce
- 1/2 teaspoon optional chilli powder
Curry broth seasoning
- 1 tablespoon light soy sauce
- 2 teaspoons sugar
- up to 1/4 teaspoon salt
Final texture and flavour adjustment
- up to 1 teaspoon optional cornstarch
- up to 1 teaspoon light soy sauce
02
Tools
- heavy-based pot or wok
- lid
- large bowl
- small bowl
- measuring cup
- tablespoon
- knife
- cutting board
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Inspect and thaw fish balls.
Step 2
Step 2
Dice shallots, garlic and chilli.
Step 3
Step 3
Mix soy, sugar and little stock.
Step 4
Step 4
Fry shallots 2–3 minutes.
Step 5
Step 5
Fry garlic, curry and chilli powders 30–45 seconds without burning.
Step 6
Step 6
Fry satay briefly.
Step 7
Step 7
Add stock gradually for flowing sauce.
Step 8
Step 8
Add fish balls.
Step 9
Step 9
Cover-simmer 8–10 minutes medium-low.
Step 10
Step 10
Confirm centres are thoroughly hot.
Step 11
Step 11
Add evaporated milk last; never make thick gravy.
Step 12
Step 12
Taste and serve with skewers.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
