Curry Fish Balls are known as one of the hottest snacks on the streets of Hong Kong. According to statistics, it consumes millions of fish balls every day in Hong Kong. This shows that fish balls are in the minds of Hong Kong people and tourists.

What is Curry Fish Balls?

Curry fish balls are simple to make, nutritious and delicious. Mainly made from fish balls, curry pieces, and onions. Fish balls can be stored in cold storage for 5 days, or you can do some fish balls for free at one time.

The curry fish balls are mixed with the taste of chili sauce and sweet sauce, and the spicy fish balls of the strong teeth are better to eat, especially the bamboo sticks are put into a string, which is easier to eat.

Curry Fish Balls Recipe:

You’ll need:

1 fish

1 tablespoon starch

1 egg white

2-3 curry block or curry sauce

1 teaspoon salt

1 tablespoon ginger, minced

1 tablespoon garlic, finely minced

1/2 onion, minced

milk(option)

How to make Curry Fish Balls

1. Put the fish in a blender and stir it into the mud. Add salt, starch and egg white and mix well. Then add water (proportion about fish 3: water 1), stir it with chopsticks in one direction.

2. Prepare a large bowl of cold water and set aside. Grab a piece of fish paste with your hand and squeeze it up. Take the spoon with the other hand and take the fish ball and put it in cold water.

3. Heat a wok with the fish balls under high heat and cook until boiling. Turn the fire down and continue to cook a while. Soak the fish balls in the cold water for 3-5 minutes.

4. Heat another wok with oil, stir-fry garlic and onion until fragrant. Add the fish balls in the wok and stir-fry a few times. Add enough water until the fish balls are submerged.

5. Add the curry block and cook until boiling, add salt and cook under small heat for 5 minutes until the soup has thickened. Turn off the fire and wait 10 minutes. Serve.