Easy Curry Fish Balls

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

Course Appetizer, Snack

Cuisine Asian, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 70kcal

Author Michelle

Ingredients

1 small daikon cut into 2" pieces
water for boiling the daikon
2 tablespoon vegetable oil
2 medium shallots minced
3 cloves garlic minced
1 teaspoon turmeric powder
1 heaped tsp sa cha sauce (Chinese BBQ sauce)
1 ½ C water or vegetable broth plus more if needed
2 small cubes (½ block, 50g) Japanese curry
250 g fish balls frozen or fresh
1-2 bay leaves optional

Instructions

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.
Transfer the daikon to a bowl and drain the water.
Return the pot to the stove and bring to medium-high heat.
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.
Next, add in the turmeric and sa cha sauce (Chinese BBQ sauce) and fry for another minute.
Pour in the water 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.
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.
Serve piping hot.
Note: if the curry appears thick, add a little water to thin it out.

Nutrition