CURRY FISH BALL RECIPES
CURRY FISH BALLS | CHINA SICHUAN FOOD
Curry Fish Balls with homemade soft and fluffy fish balls
Provided by Elaine
Categories Main Course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 519 kcal, CarbohydrateContent 15 g, ProteinContent 34 g, FatContent 37 g, SaturatedFatContent 29 g, CholesterolContent 75 mg, SodiumContent 103 mg, FiberContent 3 g, SugarContent 6 g, ServingSize 1 serving
CURRY FISH BALL RECIPE - SIMPLE CHINESE FOOD
Hong Kong’s popular street food, you can make it yourself more easily. This time I used the imported Vietnamese Long Li fish fillet from Gourmet Jiebawang Supermarket. It is thornless and very convenient. The fish is also fresh. It is much easier to make fish mud with a wall-breaking machine.
With the Yuyixian grapefruit soy sauce, the fish balls are more refreshing and delicious with a light grapefruit fragrance.
Provided by He Xiaohe
Total Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Prepare ingredients.
- Longli fish fillets from Gourmet Jiebawang Supermarket are served fresh, defrosted at room temperature in advance, cleaned, and the fish is very fresh.
- Slice the fish fillet into thin slices.
- Add the sliced fish fillets and appropriate amount of minced ginger and green onions to the wall breaker.
- Use the sauce program to stir into a puree, remember to pause for a while in the middle to avoid overheating the machine.
- The stirred fish paste is very crumbly.
- Add cornstarch, an appropriate amount of pepper, a pinch of salt, and an egg white to the stirred fish puree. Stir it evenly with chopsticks in one direction.
- Then add 150 grams of water in batches and stir into a delicate fish paste, which will be more sticky.
- Add cold water to the pot and start squeezing the fish balls with the help of a tiger’s mouth and a spoon. After squeezing it out, scrape it off with a spoon and shake it in a pot of cold water. The fish balls will fall off.
- After all squeezed, turn on high heat, turn the water to medium and low heat when the water is boiled, and cook the fish balls.
- Soak the cooked fish balls in cold water for a while to make them firmer.
- Take it out and drain the water and set aside. You can cook soup, cook, and eat hot pot. You can freeze it in the refrigerator if you can't finish it at a time.
- Next, start making curry fish balls. Put the salad oil in the pan, add the chopped onion and the chopped green onion to explode the aroma.
- Add the fish balls and fry them.
- Add some grapefruit soy sauce to taste. Add water to boil.
- Add a piece of curry and bring to a boil.
- Cook until the soup is thick. The delicious curry fish balls are ready.
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