Hong Kong Curry Fish Balls
Curry Fish Balls are known as one of the hottest snacks on the streets of Hong Kong.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 fish
- 1 tablespoon starch
- 1 egg white
- 2-3 curry block or curry sauce
- 1 teaspoon salt
- 1 tablespoon ginger minced
- 1 tablespoon garlic finely minced
- 1/2 onion minced
- milk option
Put the fish in a blender and stir it into the mud. Add salt, starch and egg white and mix well. Then add water (proportion about fish 3: water 1), stir it with chopsticks in one direction.
Prepare a large bowl of cold water and set aside. Grab a piece of fish paste with your hand and squeeze it up. Take the spoon with the other hand and take the fish ball and put it in cold water.
Heat a wok with the fish balls under high heat and cook until boiling. Turn the fire down and continue to cook a while. Soak the fish balls in the cold water for 3-5 minutes.
Heat another wok with oil, stir-fry garlic and onion until fragrant. Add the fish balls in the wok and stir-fry a few times. Add enough water until the fish balls are submerged.
Add the curry block and cook until boiling, add salt and cook under small heat for 5 minutes until the soup has thickened. Turn off the fire and wait 10 minutes. Serve.