📝 About This Recipe
Transport yourself to the vibrant, neon-lit streets of Mong Kok with this iconic Hong Kong snack. These springy, 'bouncy' fish balls are simmered in a rich, aromatic golden gravy that balances savory umami, mild heat, and a hint of coconut sweetness. It is the ultimate comfort street food, beloved for its addictive texture and the complex, spiced aroma that defines the Cantonese snacking experience.
🥗 Ingredients
Main Ingredients
- 500 grams Fried Fish Balls (golden-skinned variety found in the frozen section)
- 2 tablespoons Cooking Oil (neutral oil like vegetable or canola)
- 2 cups Water or Chicken Stock (stock adds more depth)
Aromatics
- 3 cloves Garlic (finely minced)
- 2 pieces Shallots (finely minced)
- 1 inch knob Ginger (peeled and sliced into thin matchsticks)
The Curry Base
- 2 tablespoons Madras Curry Powder (or any fragrant yellow curry powder)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden color)
- 1 tablespoon Shacha Sauce (Chinese BBQ Sauce) (the secret ingredient for authentic HK flavor)
- 1 teaspoon Chu Hou Paste or Yellow Bean Paste (adds fermented depth)
- 1 tablespoon Curry Paste (Hong Kong style or Malaysian style)
Seasoning and Finish
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 15 grams Rock Sugar (or 1 tablespoon granulated sugar)
- 1/4 cup Coconut Milk (for creaminess and balance)
- 1 tablespoon Cornstarch Slurry (mixed with 2 tablespoons water)
👨🍳 Instructions
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1
If using frozen fish balls, defrost them in a bowl of warm water for 10 minutes, then pat them dry thoroughly with paper towels to prevent oil splattering.
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2
Heat 2 tablespoons of oil in a wok or deep saucepan over medium heat.
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3
Add the minced garlic, shallots, and ginger. Sauté for 1-2 minutes until fragrant and the shallots become translucent, being careful not to burn the garlic.
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4
Lower the heat to medium-low. Add the curry powder, turmeric, curry paste, Shacha sauce, and Chu Hou paste. Stir-fry the spices in the oil for 1 minute to 'bloom' the aromas and release the essential oils.
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5
Pour in the chicken stock or water and turn the heat up to medium-high. Bring the mixture to a gentle boil.
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6
Add the light soy sauce, oyster sauce, and rock sugar. Stir until the sugar has completely dissolved.
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7
Carefully add the fish balls into the bubbling curry sauce. Ensure they are mostly submerged.
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8
Reduce the heat to medium-low, cover the pan, and simmer for 10-12 minutes. This allows the fish balls to absorb the flavors and expand slightly in size.
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9
Remove the lid and stir in the coconut milk. This adds a silky texture and tempers the heat of the curry.
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10
Slowly pour in the cornstarch slurry while stirring constantly. Simmer for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
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11
Taste the sauce; if you prefer it saltier, add a pinch of salt. If too spicy, add a little more coconut milk or sugar.
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12
Switch off the heat and let the fish balls sit in the sauce for another 5 minutes before serving—this 'soaking' time is crucial for the best flavor penetration.
💡 Chef's Tips
Always use the 'fried' (golden) fish balls rather than the plain white ones; the porous skin of the fried version grips the sauce much better. Don't skip the Shacha sauce; it provides the 'hidden' seafood umami that is characteristic of authentic Hong Kong street stalls. If the sauce is too thin, simmer it uncovered for a few minutes before adding the slurry to concentrate the flavors. For an extra kick, add a teaspoon of chili oil or a few dried chilies during the aromatic sautéing step. Leftovers taste even better the next day as the fish balls continue to marinate in the curry gravy.
🍽️ Serving Suggestions
Thread 4-5 fish balls onto bamboo skewers for the authentic 'street food' experience. Serve in a small bowl with plenty of extra sauce and a side of sweet chili sauce or hoisin sauce for dipping. Pair with a cold glass of Hong Kong-style iced milk tea to balance the spicy, savory notes. Serve over a bed of steamed jasmine rice or thin rice vermicelli for a more filling meal. Accompany with other 'Dim Sum' favorites like siu mai or radish cakes for a full snack spread.