HONG KONG CURRY FISH BALL RECIPE RECIPES

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!

Steps:

• Fish is washed and sliced.
• Ginger and onions are cut, put them into a food processor with the fish to blend together, and pour into the bowl for use.
• Take another small bowl, crack and egg and separate the egg white and yolk. Pour the salt, starch, and egg white into the bowl, then add a little water (the ratio of fish and water is about 3:1), and stir it with the chopsticks. (The yolk is not used in this recipe.)
• Fill a pot about half full with water, heat to medium heat (when the water is steaming but not boiling), and a trick is to squeeze the fish balls from the left hand, and scrape them with a spoon in the right hand as shown below.
• Bring the water to a boil.
• Cook until the fish balls float, the foam can be removed. Take the balls out and soak them in cold water for 3-5 minutes and then take it out. (After immersing in cold water, the meat will be firmer and more elastic and chewy.)
• Pour a little cooking oil and water into a pot, add the curry cubes after boiling, when the curry cubes melt, pour in the appropriate amount of water so that when you add the fish balls, they are about half covered.
• After the mixture begins boiling, add the fish balls and stir.
• Simmer for 5 minutes, cook until the sauce is thick, then turn off the heat, then simmer for 10 more minutes before the plating for the sauce to thicken more.