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咖喱魚蛋Curry Fish Balls

Name: Curry Fish Balls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 500 ml Hong Kong Street Curry Sauce; 600 g Fried fish balls (small street-style); 1 l Water (for blanching)

未試煮 Not yet test-cooked
Fish
Street food
Braise & stew
Snack
Hong Kong

Total25 min
Serves4
L2 Home cook

咖喱魚蛋2Home cook

Golden fried fish balls simmered in spicy, coconut-rich curry sauce and eaten off a bamboo skewer. Hong Kong's most famous street snack.

Ingredientsshopping list

0 of 3 ready

Shopping:1 Chinese supermarket

Made from scratch

500 mlHong Kong Street Curry SauceMake your own Hong Kong Street Curry Sauce

600 gFried fish balls (small street-style)Buy the golden fried kind from a Chinese supermarket freezer, not the white hot-pot fish balls.
1 lWater (for blanching)pantry

Method· 4 steps

Prep 5 min·Cook 20 min

You're here
Step 1.
Bring the water to the boil, add the fish balls and blanch for 2 minutes to rinse off surface oil and thaw them through. Drain.
1 l Water (for blanching)600 g Fried fish balls (small street-style)
Boil / blanch
Step 2.
Warm the curry sauce in a pot over low heat. If it is very thick, loosen it with a few spoonfuls of water.
500 ml Hong Kong Street Curry Sauce
Step 3.
Add the fish balls and simmer gently, stirring now and then so the bottom does not catch, until they swell slightly and soak up the sauce.
600 g Fried fish balls (small street-style)500 ml Hong Kong Street Curry Sauce
Sauce making / reducing
Mum's tip媽媽小貼士
Low heat and time are the secret. The longer they sit in the sauce, the more flavour goes in.
Step 4.
Thread 5 or 6 fish balls onto each bamboo skewer, or pile into paper cups, and spoon extra sauce over.
600 g Fried fish balls (small street-style)500 ml Hong Kong Street Curry Sauce

Ready? Let's cook it step by step!

Level 2 · Home cook

Basic heat control and timing. Typical weeknight cooking.

Mum's tips媽媽小貼士

Add blanched pig skin, squid or chunks of mooli to the pot for a stall-style mixed curry.

Storage

Keeps 3 days in the fridge in the sauce; reheat gently with a splash of water. They taste even better the next day.

Techniques

Equipment

Pot

Made from scratch

港式咖喱汁2Home cookBase

Hong Kong Street Curry Sauce

35 min4

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咖喱牛腩2Home cook

咖喱魚蛋Curry Fish Balls

未試煮 Not yet test-cooked
Fish
Street food
Braise & stew
Snack
Hong Kong

Total25 min
Serves4
L2 Home cook

咖喱魚蛋2Home cook

Golden fried fish balls simmered in spicy, coconut-rich curry sauce and eaten off a bamboo skewer. Hong Kong's most famous street snack.

Ingredientsshopping list

0 of 3 ready

Shopping:1 Chinese supermarket

Made from scratch

500 mlHong Kong Street Curry SauceMake your own Hong Kong Street Curry Sauce

600 gFried fish balls (small street-style)Buy the golden fried kind from a Chinese supermarket freezer, not the white hot-pot fish balls.
1 lWater (for blanching)pantry

Method· 4 steps

Prep 5 min·Cook 20 min

You're here
Step 1.
Bring the water to the boil, add the fish balls and blanch for 2 minutes to rinse off surface oil and thaw them through. Drain.
1 l Water (for blanching)600 g Fried fish balls (small street-style)
Boil / blanch
Step 2.
Warm the curry sauce in a pot over low heat. If it is very thick, loosen it with a few spoonfuls of water.
500 ml Hong Kong Street Curry Sauce
Step 3.
Add the fish balls and simmer gently, stirring now and then so the bottom does not catch, until they swell slightly and soak up the sauce.
600 g Fried fish balls (small street-style)500 ml Hong Kong Street Curry Sauce
Sauce making / reducing
Mum's tip媽媽小貼士
Low heat and time are the secret. The longer they sit in the sauce, the more flavour goes in.
Step 4.
Thread 5 or 6 fish balls onto each bamboo skewer, or pile into paper cups, and spoon extra sauce over.
600 g Fried fish balls (small street-style)500 ml Hong Kong Street Curry Sauce