Hong Kong Curry Fish Balls Recipe

Hong Kong style fish ball (cuttlefish) curry with rice and spring onions.

Hong Kong Curry Fish Balls Recipe

These curry fish balls are a street food "sensation" in Hong Kong and they are fantastic, my version simmer frozen cuttlefish balls that have a beautiful springy light texture and flavour in a wonderfully simple homemade curry sauce.

Course Main Course

Cuisine Anglo Chinese

Keyword curry fish balls, fish ball curry, hong kong curry fish balls

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 776kcal

Author Brian Jones

Ingredients

1 Medium Echalion or Banana Shallot 50g
2 Garlic Cloves
1 Red Chilli Pepper
5 g Ginger
10 Curry Leaves
2 tablespoon Cooking Oil
1 tablespoon Mild Curry Powder
⅛ teaspoon White Pepper
375 ml Fish Stock 1½ Cups
3 tablespoon Coconut Cream
½ tablespoon Oyster Sauce
½ teaspoon Fish Sauce
1 teaspoon Crispy Chilli Oil (Optional)
1 teaspoon Dark Brown Sugar
2 teaspoon Cornflour (Cornstarch in the US)
2 tablespoon Water
500 g Frozen Cuttlefish Balls 18oz

Instructions

Cut the shallot in half, peel it and then dice it as finely as you can.
Peel the garlic cloves and dice them as finely as you can.
Remove the stem and seeds form the chilli pepper (discard them), then dice the pepper as finely as you can.
Cut two thin slices (2-3mm or ¼") from the end of a piece of ginger, place them flat on a chopping board, cover with the side of a kitchen knife and give it a bash with your fist.
You just want to break them open a little. We will be discarding these before we serve, so don't go too heavy-handed with the bashing.
Heat a 28cm or 11" frying pan over a medium heat, and when it is hot, add the cooking oil, followed by the shallots, garlic, ginger, chilli pepper, and curry leaves.
Stir and cook for 2 minutes.
Add the curry powder and white pepper, stir for 30 seconds to "bloom" the spices.
Pour in the fish stock, and add the coconut cream, oyster sauce, fish sauce, brown sugar and crispy chilli oil (if you are using it). Stir, have a taste and add more fish sauce or salt if it needs it, then simmer for 10 minutes.
Mix together the cornflour with the water, then pour enough into the curry sauce until it thickens a little. You may not need all of the cornflour slurry.
Add the frozen cuttlefish balls, stir to coat, add a lid to the pan and cook for 6-9 minutes, swirling in the sauce to coat.

Video

Nutrition