Easy to make Hong Kong style stewed fish balls with golden curry. This is one of the most yummy and popular snack or side dish you can make with a bag of fish balls and bar of golden curry paste.
If you ever searched a local street food on Hong Kong’s street, you can quite familiar with curry fish ball skewer. Though curry is not native, but it enjoys a high popularity in China, no matter in restaurants and house wife’s kitchen.
I have made my first batch of successful fish balls, over 140 ones in the previous week. They come out so good and I want to make yummy dishes with it. The most common and humble way to cook fish balls is to make an easy fish ball soup with dried seaweed, combing the most umami ingredients together. In that soup, we are trying our best to keep the original taste of the fish balls. However, in this curry fish balls, we are trying to endow the fish balls strong flavors with curry paste. You can use either fresh balls or fried fish balls for this recipe. Store bought fish balls are perfect for this recipe too based on time consideration.
Ingredients
- 1 cup minced red onion or shallots
- 1 tbsp. vegetable cooking oil
- 25 fish balls, store bought or home made
- 1 box of Thai golden curry paste
- 1 cup milk or coconut milk
- 1 cup water or stock
Instructions
Heat up around 1 tablespoon of cooking oil and fry red onion or shallots until slightly softened.Add the curry paste in, heat over slow fire until dissolved.
Pour in stock and milk, slightly slide the fish balls in. Simmer for 10 minutes over slow fire after boiling.
Turn off the fire and slightly thicken the sauce. Serve hot!
- 1 cup minced red onion or shallots
- 1 tbsp. vegetable cooking oil
- 25 fish balls, store bought or home made
- 1 box of Thai golden curry paste (100g)
- 1 cup milk or coconut milk
- 1 cup water or stock
- Heat up around 1 tablespoon of cooking oil and fry red onion or shallots until slightly softened.
- Add the curry paste in, heat over slow fire until dissolved. Pour in stock and milk, slightly slide the fish balls in. Simmer for 10 minutes over slow fire after boiling.
- Turn off the fire and slightly thicken the sauce. Serve hot!
What a Mouthwatering dish! Thank you for sharing this delicious dish.
Hi Elaine, this is on my to cook list and soon, as both fish balls and Golden Curry are available here and I happen to have several boxes of Golden Curry in the pantry 🙂 Not to be nit picky, but Golden Curry is Japanese in origin.
Hi Elaine, can you specify the grams for the curry? I have one box that is 100 grams, and I have several larger boxes that weigh in about 226 grams (those packages are entirely in Japanese and no English, even for weight) so I am assuming 100 grams.
Lee,
100g curry is enough!
Thanks. Elaine. Agree, I always use the mild, my tummy cannot take the spicy stuff anymore 🙂
Hi Elaine,
another reader already asked this, but I’m also confused about the term “Thai golden curry”. The Chinese grocery store I go to sells a curry paste labeled “Golden Curry” which comes in three degrees of spiciness and looks just like the one in your picture. It is however a Japanese style curry paste, so it contains pre fried curry powder, garam masala and other spices you’d find in curry of Indian origin.
On the other hand they sell Thai Curry paste in red, green and yellow varieties. This one contains chili, lemon grass, garlic, ganlangal and most importantly is not pre fried. You have to do that yourself like you would with doubanjiang.
While I think both would probably taste very good (but entirely different) with fishballs I’d like to know If you’re using maybe something entirely different.