I’m obsessed with bouncy fishballs smothered in a slightly spicy fragrant Hong Kong curry sauce. It’s a must-eat when I’m in Hong Kong and it’s often found at Fa Yuen Street. Since I’m living on the opposite side of the world, I thought why not make them at home!

Hong Kong Curry Fish Ball ingredients

How to make Hong Kong Curry Fish Balls

• 2 tbsp Satay Sauce
• 2 tsp Sa Cha sauce
• 2 tsp curry powder
• 1 tsp soy sauce
• 2 tsp Chou Hou sauce
• 2 tsp Oyster sauce 
• 2 tbsp minced shallot
• 3 cloves of garlic, minced
• 150 ml of chicken broth
• 20-25 Fish balls (cooked)
• Cornstarch slurry (2 tsps)
• Wooden skewers

Instructions on how to make Hong Kong Curry Fish Balls

1. Boil a pot of hot water and add frozen fish balls. Cook for 3-5 minutes or until they float to the top of the water. Drain the water from the pot and let the fish balls cool.
2. In an oiled and preheated frying pan, sautée shallot and garlic on medium heat for 2 minutes
3. Add satay sauce, sa cha, chou hou, and curry powder to the pan. Cook for 1 minute to release the oils 
4. Add cooked fish balls and cover with sauce.
5. Pour chicken broth into the pan.
6. Cover the pan with a lid and simmer to reduce sauce for 2 minutes
7. Add oyster sauce, soy sauce, coconut cream and cornstarch slurry to the pan. Mix and cook for another minute or until sauce thickens to your liking.
8. Skewer the fish balls or plate directly and enjoy!