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Hong Kong Curry Fish Balls
Curry fish balls are not only the perfect afternoon tea snack but also an excellent choice for supper. Let me teach you some practical cooking tips to easily recreate the Hong Kong flavor.
INGREDIENTS
Main Ingredients
- ·250g fish balls (round, about 1 - 2 cm in diameter)
Additional Ingredients
- ·30g onion (diced)
- ·30g garlic (minced)
- ·50g curry block
- ·50ml milk
- ·50g diced red bell pepper (for decoration)
- ·Appropriate amount of chopped green onions (for decoration)
Seasonings
- ·3g salt
- ·10ml cooking oil
- ·A little cornstarch slurry
DIRECTIONS
Step 1
Dice the onion and mince the garlic, then set them aside (these two are the key ingredients for stir - frying to bring out the aroma).
Step 2
Pour about half a pot of water into the pot. After the water boils, add 250g of fish balls. First, bring to a boil over high heat, then turn to low heat and cook for 10 minutes. Remove and drain the water.
Step 3
After the fish balls are cooked, heat 10ml of oil in the pot. When the oil is slightly smoking, add the diced onion and minced garlic. Stir - fry over high heat until fragrant.
Step 4
Add 50g of curry block and quickly stir - fry until the curry is well combined with the garlic and onion, emitting a strong aroma.
Step 5
Add the cooked fish balls and stir evenly to coat each fish ball with the curry.
Step 6
Add 200ml of water. After bringing to a boil, turn to low heat and cook for 5 minutes to allow the curry flavor to penetrate into the fish balls.
Step 7
Season with 3g of salt, then pour in 50ml of milk. The combination of the curry aroma and milk flavor enhances the taste.
Step 8
Add a little cornstarch slurry and simmer while thickening the sauce until it coats the sides of the pot.
Step 9
After plating, sprinkle with diced red bell pepper and chopped green onions for decoration. It looks extremely appealing!