HONG KONG FISH BALLS RECIPE 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
HOMEMADE FISH BALLS (??) | MADE WITH LAU
Learn how to make this incredibly versatile fish ball recipe right at home!
Provided by Made With Lau
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 15
Steps:
- We'll start by finely mincing our tilapia. Beat it down with the blunt edge of our knife to flatten it. Repeat this 1-2 more times to tenderize the fish. We want this to be as tender and paste-like as possible.
- Just like our fish, we'll finely mince our shrimp.
- With the blunt side of our knife, spatula, paddle, etc, we'll mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
- We'll finely chop some cilantro, green onion.
- Mix salt, sugar, white pepper, chicken bouillon, egg, cornstarch in a bowl.
- Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes.
- This is a traditional technique - we'll take clumps of fish paste and slam it down on the bowl.
- Cover and refrigerate for at least 30 minutes
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