Curry fish balls with radish were my most favourite childhood street food in Hong Kong. The street hawkers often used the deep-fried fish balls and boiled them in delicious spicy curry sauce. I couldn’t help myself to buy some on the way back home after school.
When the pot cover was open, the aroma of coconut milk and curry drew everyone’s attention. People were curiously asked what’s inside the pot. Each fish ball absorbs the spicy curry sauce, making you want more. Yes, they are really addictive.
The curry sauce is not too hot for us, just a mild kick. If you have young kids at home, you may use less curry paste and adjust the amount to your liking.
By Christine’s Recipes
Yield: Makes 32
- 3 slices ginger
- 2 tsp minced shallot
- 1 tsp minced garlic
- 520 gm radish, peeled and roughly chopped
- 2 Tbsp curry paste
- 1½ cup chicken stock, homemade or salt-reduced store bought
- ½ cup water
- 2 tsp oyster sauce
- 1 tsp light soy sauce
- ½ tsp dark sauce
- 3 Tbsp coconut milk
- 1 tsp raw sugar
- 200 gm fried fish balls
- 200 gm boiled fish balls
- Prepare a large pot. Saute the ginger, shallot and garlic over medium-high heat. Add in the curry paste and radish. Stir fry until aromatic.
- Pour in the chicken stock and water. Bring it to boil. Cover and cook for 15 minutes. Add oyster sauce, light soy sauce, dark soy sauce, coconut milk and sugar, then followed by fish balls. Cook for further 10 minutes. Serve hot.
- You may briefly blanch the deep-fried fish balls, the yellow ones, in boiling water beforehand in order to remove the excess oil.
- I added some boiled fish balls, the white ones, for variety. You may use all deep-fried fish balls instead.
- This time, I tried Tean’s gourmet chicken curry paste. We loved the taste. You may use another brand you like though.
- Both kinds of fish balls are available at Asian grocers.