Hong Kong / Appetizers

Curry fish balls

Name: Curry fish balls
Prep time: 5 min
Cook time: 15 min
Yield: 2 portions
Cuisine: Hong Kong
Ingredients: 250 g commercially cooked fish balls; 1 tsp neutral oil; 1 tsp curry powder; 200 ml vegetable stock; 1 tsp soy sauce; 1 tsp cornflour mixed with 1 tbsp water

A quick curry-sauce version inspired by Hong Kong street snacks.

Prep5 min

Cook15 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Check the fish-ball package: use a ready-cooked product and follow its reheating instructions.
Warm oil and stir in curry powder for 20 seconds without burning it. Add stock and soy sauce.
Add fish balls and simmer until heated through, following the package instructions; check a center temperature of 74°C / 165°F.
Stir in the cornflour mixture and simmer until the sauce lightly coats the fish balls.

A little kitchen note

Fish-ball ingredients vary considerably. Check the label for allergens and whether the product is cooked or raw.

Allergen notes

Fish; may contain egg, soy, wheat or shellfish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 223 kcal
Protein: 13.1 g
Carbs: 17.5 g
Fat: 11.3 g
Fibre: 0.3 g
Total sugar: 2.9 g
Sodium: 1398 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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