Hong Kong Curry Fish Balls

Fish balls cooked in a hong kong style curry sauce for a savory and flavorful bite.

👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Dana Rao📖 cookwithdana

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●blender
●pot

📝 Preparation Steps

Saute:

Slice 1 onion and chop 8 cloves of garlic. Heat large pan on medium-high. Next, add 1 tablespoon of cooking oil, sliced onions, garlic and 1 teaspoon salt. Saute for ⏱️ 4-5 minutes until onions have softened.

onion (sliced)1blended onion mixturesalt1 teaspoon

Next, add 1 tablespoon ketchup and stir. Then, add 1 tablespoon shaoxing cooking wine. Cook for ⏱️ 2-3 minutes on low-medium heat until the liquid has evaporated. Be careful the onions can be burned easily because of the ketchup. Set aside and cool.

ketchup1 tablespooncooking wine (shaoxing cooking wine or sake)1 tablespoononion (sliced)1

Blend:

Peel the skin of the pear and cut in pieces. Put pear and onion mixture in a blender with 3 tablespoons water. Blend until smooth.

pear1onion (sliced)1blended onion mixturewater4 cups

Boil:

In a large pot on medium heat, add 4 cups water, 3 bay leaves, 3 star anise, half cinnamon bark and blended mixture. When the water starts boiling, add 1 tablespoon curry powder, 1/2 tablespoon chicken bouillon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir together. Cook sauce for ⏱️ 8-10 minutes. Then, skim the top of the bubbles and take out the bay leaves, star anise, cinnamon bark.

water4 cupsbay leaves3half cinnamon barkcurry powder1 tablespoonsalt1 teaspoon

Then, add 1 pack fish balls (optional: I like giving the fish balls a rinse after I open the package to get rid of any ice or unwanted fridge smell) to the curry sauce. Mix together and boil for ⏱️ 5 minutes. The fish balls will turn a light yellow color.

pack fish balls1

Next, add 1 tablespoon butter, 1/2 tablespoon chili oil (add more if you like more spicy), 1/2 tablespoon sugar and 1 tablespoon soy sauce. Lastly, add heavy cream if you like the sauce to be creamier. I like to cook for an additional ⏱️ 5 minutes to have a thicker consistency! The longer you cook the fish balls on medium heat, the thicker the sauce will be. You can serve by itself, or skewered. I add ketchup on top (don't judge it until you try it!) for extra sweetness. I got the ketchup idea on curry balls from a Guangzhou 7-11 store.

butter1 tablespoonsoy sauce1 tablespoonketchup1 tablespoon

Nutrition Facts

calories

216 kcal

fat Content

12 g

serving Size

1 serving

fiber Content

3 g

sugar Content

8 g

sodium Content

1522 mg

protein Content

12 g

trans Fat Content

0.1 g

cholesterol Content

41 mg

carbohydrate Content

16 g

saturated Fat Content

5 g

unsaturated Fat Content

7 g

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