Name: Easy Curry Fish Balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small daikon (cut into 2" pieces); water (for boiling the daikon); 2 Tbsp vegetable oil; 2 medium shallots (minced); 3 cloves garlic (minced); 1 tsp turmeric powder; 1 heaped tsp sa cha sauce (Chinese BBQ sauce); 1 1/2 C water or vegetable broth (plus more if needed); 2 small cubes (1/2 block, 50g) Japanese curry; 250 g fish balls (frozen or fresh); 1-2 bay leaves (optional)

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These Curry Fish Balls are inspired by the tasty and delicious street food commonly found in Hong Kong. Bouncy round fish balls are coated in a thick and flavorful curry sauce.

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What are curry fish balls?

Curry fish balls are a street food snack that originated in Hong Kong.

Fish balls are similar to fish cakes and are made from a fish paste, shaped into round spheres.

The fish paste consists of fish (usually surimi), seasonings, and a binder, which can be a starch such as wheat, potato or corn.

Why you'll love this recipe

This recipe is easy and simplified, yet delicious and flavourful.

Using Japanese curry cubes speeds up the process and omits the need to add starches, thickeners or curry powder.

It's a quick meal that you can make on a weeknight (ready in 30 minutes).

Enjoy the Curry Fish Balls as a snack or serve it with steamed rice to make it a full meal.

Ingredients you'll need

daikon: lo bak, is a long white radish that is used in Asian cuisine, such as in turnip cake (lo bak guo), or as pickles, (eg. do chua); you can find daikon in Asian and Western supermarkets
water: or vegetable broth to cook the curry
vegetable oil: I used avocado oil but you can use any vegetable oil you like
shallots: look like a small-medium purple onion with orange skin; they are related to the onions/leek family and are used in the same way as onions
garlic: minced
turmeric powder: comes from the turmeric plant and is bright orange, with a strong, earthy, bitter flavor
sa cha sauce (Chinese BBQ sauce): is a slightly spicy, flavorful condiment made with oil, aromatics, brill/fish and sometimes shrimp; you can find it in Asian grocery stores
Japanese curry cubes: are commonly used in Japanese curries, such as Katsu Curry; they come in pre-portioned boxes and are available in Asian supermarkets. The curries come in a variety of heat levels, from mild, medium to hot, so choose one that is suitable for your taste
fish balls: you can use homemade or frozen fish balls; they appear as white, round fish balls with a bouncy texture when cooked; you can also used fried fish balls which have a yellow skin on the exterior
bay leaves: optional, but give a little extra flavor to the curry

How to make it

Blanch the daikon

Fill a large pot of water and bring to a boil.

Once water is boiling, add in the chunks of daikon and cook for about 5 minutes (Step 2 below).

Transfer the daikon to a bowl and drain the water.

Return the pot to the stove and bring to medium-high heat.

Make the curry sauce

Heat 2 tablespoon of oil in the pot over medium heat.

Add in the minced shallot and garlic and sauté until fragrant, about 2-3 minutes (Step 3 below).

Next, add in the turmeric and sa cha sauce (Chinese BBQ sauce) and fry for another minute.

Pour in the water or vegetable broth and scrape off the brown bits on the bottom of the pan.

Add in the daikon and 50g (½ block) of Japanese curry roux and give it a stir to dissolve the curry.

Place the lid on and bring to a simmer.

Add in the frozen fish balls, along with 1-2 pieces of bay leaf (Step 4 below).

Give everything a stir and cover with the lid.

Let the mixture come to a boil and then lower the heat to simmer for about 10 minutes, until the fish balls are cooked through, stirring intermittently.

Note: if the curry appears thick, add a little water to thin it out. The consistency of the curry should coat all the fish balls nicely and not be too gloopy or runny.

How to serve curry fish balls

It's best to serve the Curry Fish Balls fresh and piping hot.

For a street food/snack vibe, poke the fish balls onto skewers and serve with the curry sauce in paper cups.

I also love having it with steamed rice or fried rice for dinner.

Or you can add cooked noodles to the curry sauce as well.

Tip: the longer the Curry Fish Balls sit in the curry, the more flavor they absorb.

How to store & reheat

If you have any leftover Curry Fish Balls, store in an airtight container and place into the fridge for up to 1 week.

To reheat the dish, place everything into a pot and gently bring to a simmer.

You may need to add a little water if the curry appears too thick.

Substitutions & variations

Feel free to add different types of fish or meat balls to this curry.

Some ideas:

fried fish balls (yellow exterior)
fried cuttlefish/squid balls
beef balls
fish tofu
shrimp balls
imitation/lobster balls
mini sausages

FAQs & troubleshooting

Where can I find Japanese curry roux?

You can find Japanese curry cubes/roux in Asian supermarkets.

They're pre-packaged in boxes, which make them very convenient to use.

How to make daikon taste less bitter?

Choose a young daikon, which tend to be smaller in size.

Peel the daikon with a vegetable peeler.

Cook the daikon in boiling water for a longer period of time.

Where can I find fish balls?

You can find frozen fish balls at Asian supermarkets.

They can be sold in packages, or you may also get them "fresh" (previously frozen) at the seafood counter.

Other delicious recipes you may like

Be sure to check out these recipes:

Hong Kong-Style French Toast

Chinese Curry Beef Buns

Hong Kong-Style Macaroni Soup

Easy Chicken Katsu Curry

Homemade Chinese BBQ Pork Pastry (Char Siu Sou)

Let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

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5 from 12 votes