Hong Kong-Style Curry Fish Balls

Hong Kong-Style Curry Fish Balls

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.

1 Tbsp neutral oil

3 shallots (about 1 ½ cups), minced

1 ½ Tbsp flour

2 cups chicken stock

1⁄3 cup coconut milk

3 Tbsp Madras curry powder

1 Tbsp soy sauce

¼ tsp white pepper

½ tsp sugar

1 lb fried fish balls (about 30), thawed if using frozen

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.

Notes: Hong Kong-style curry powder is traditionally used, but can be hard to find. Madras curry powder is a great and accessible substitution.