Hong Kong Style Fish Balls in Chinese Curry Sauce

Ingredients

300g white fish fillet

150g raw prawns, peeled

Cold water, for shaping

Boiling water, for cooking

2 tablespoon cornflour

4 tablespoons water

The Fish Ball Seasoning

Good pinch salt

Pinch sugar

Pinch white pepper

Drizzle sesame oil

1 egg white

The Curry Sauce

100g onion, finely diced

2 cloves garlic, finely chopped

1 to 2 fresh red chillies, deseeded and sliced

Handful fresh curry leaves

1 tablespoon Madras curry powder

¼ teaspoon chilli powder

1 tablespoon light soy sauce

2 to 3 tablespoons coconut milk

500 to 600ml chicken stock

1 tablespoon fish sauce

1 teaspoon salt

1 teaspoon sugar

PREPARATION

Method

1. Make the fish ball mixture

Place white fish and prawns into a food processor. Add salt, sugar, white pepper and sesame oil. Blitz until smooth. Add the cornflour paste and egg white, then blitz again until sticky and well combined.

2. Shape the fish balls

COOKING

Bring a saucepan of water to the boil. Wet your hands in cold water and shape the mixture into small golf ball sized balls. Drop gently into the boiling water. Cook for 2 to 3 minutes until they float to the surface. Remove and cool in cold water to stop cooking.

3. Build the curry base

Heat oil in a saucepan over medium heat. Fry onion and garlic until softened and lightly coloured. Add sliced chillies and curry leaves and cook briefly until fragrant.

4. Make the curry paste

In a bowl mix Madras curry powder, chilli powder and light soy sauce. Stir in coconut milk to form a loose paste. Add this paste to the pan and cook for 1 to 2 minutes until the raw curry powder aroma disappears and oil begins to separate.

5. Add stock and reduce

Gradually add chicken stock, scraping up any flavour from the base of the pan. Bring to a boil, then reduce and simmer until reduced by roughly half. Season with fish sauce, salt and sugar.

6. Thicken

Stir the thickening slurry and add gradually to the simmering sauce. Allow it to bubble between additions until it reaches a light dripping consistency.

7. Finish

Add the cooked fish balls to the curry sauce and simmer gently for 2 to 3 minutes, basting with sauce to reheat fully.

Serve hot as a street style snack or over rice.

School of Wok Tips

• Use a combination of fish and prawns for better texture and natural sweetness.

• Always cook curry powder briefly to remove raw bitterness.

• Add stock gradually to build depth and control thickness.

• Do not over thicken the sauce as it will continue to thicken while standing.

FAQs

Why do the fish balls float when cooked?

As they cook, air pockets form inside and they become lighter, causing them to rise to the surface.

Can I freeze the fish balls?

Yes? Cook them first, cool completely, then freeze. Reheat directly in boiling water or sauce.

What makes this different from regular Chinese curry sauce?

The addition of fresh curry leaves and coconut milk creates a deeper, more aromatic flavour.