Curry fish balls, known as the pillars of Hong Kong street food. Earlier statistics say about 3.75 million fish ball a day are made in Hong Kong, however, it may be far more than this number.
It shows the position of fish balls in the eyes of Hong Kong people and diners, especially the bamboo sticks they are served on, which makes it such a popular street food.
The fish ball cooked in a scented curry sauce, mixed with the taste of sweet chili sauce, it is definitely a delicious food that you won’t want to stop eating.
Like the Egg waffle, curry fish balls are an unforgettable Hong Kong snack.
- 1) 1 northern snakehead
- 2) 1 Egg
- 3) 1 tsp Salt
- 4) 2 Curry Cubes
- 5) A small amount of Starch
- 6) The small amount of Onion and ginger
- 7) Cooking Oil
- 8) Water
Hong Kong Curry Fish Ball Recipe:
Step 1. Fish is washed and sliced.
Step 2. Ginger and onions are cut, put them into a food processor with the fish to blend together, and pour into the bowl for use.
Step 3. Take another small bowl, crack and egg and separate the egg white and yolk. Pour the salt, starch, and egg white into the bowl, then add a little water (the ratio of fish and water is about 3:1), and stir it with the chopsticks. (The yolk is not used in this recipe.)
Step 4. Fill a pot about half full with water, heat to medium heat (when the water is steaming but not boiling), and a trick is to squeeze the fish balls from the left hand, and scrape them with a spoon in the right hand as shown below.
Step 5. Bring the water to a boil.
Step 6. Cook until the fish balls float, the foam can be removed. Take the balls out and soak them in cold water for 3-5 minutes and then take it out. (After immersing in cold water, the meat will be firmer and more elastic and chewy.)
Step 7. Pour a little cooking oil and water into a pot, add the curry cubes after boiling, when the curry cubes melt, pour in the appropriate amount of water so that when you add the fish balls, they are about half covered.
Step 8. After the mixture begins boiling, add the fish balls and stir.
Step 9. Simmer for 5 minutes, cook until the sauce is thick, then turn off the heat, then simmer for 10 more minutes before the plating for the sauce to thicken more.
Fish balls can be stored in a refrigerator for a day before using for the last steps of preparation.
About the species of fish: I have tried several different kinds of fish, a white fish is best to use. Whichever is freshest in your grocery store is preferred when cooking with fish.