Hong Kong Curry Fishballs

Method7 steps · about 30 min

1. 1

   Step 1: Have the minced shallots (5) and other ingredients ready. Heat 2 tbsp of the divided vegetable oil (2 tbsp) in a shallow pan or skillet over medium-high heat. Add all five minced shallots and fry until they start to caramelize.

   Uses 2 tbsp oil for the shallots · 5 shallots, minced

   
2. 2

   Step 2: For the thick primary sauce, add the 1½ tbsp flour to the fried shallots and oil. Stir thoroughly and cook for about 1 minute to form the roux. For the thinner sauce, omit the flour and skip this action.

   Uses Fried shallots and the first oil portion · 1½ tbsp flour for the thick sauce; omit for the thinner alternative

   
3. 3

   Step 3: Make a space in the centre of the pan. Add the remaining 1 tbsp vegetable oil and the 57 g Thai yellow curry paste, then fry until fragrant. Use the shallot roux for the thick route, or the fried shallots without flour for the thinner route.

   Uses Shallot roux, for the thick route · Fried shallots without flour, only for the thinner route · Remaining 1 tbsp oil for the curry paste · 57 g Thai yellow curry paste

   
4. 4

   Step 4: Add all 2 cups chicken stock to the fragrant curry base. Stir thoroughly to break up the paste and any flour roux. Bring to a boil and let the sauce thicken; the flour-free alternative will remain thinner.

   Uses Fragrant curry-and-shallot base from the selected sauce route · 2 cups chicken stock

5. 5

   Step 5: Stir in the coconut milk (⅓ cup), curry powder (3 tbsp), soy sauce (1 tbsp), both ground peppers and sugar (¼ tsp), then add the two packages of ready fried fish balls prepared according to their packet directions. Bring the mixture back to a simmer.

   Uses Boiled curry-and-stock sauce · ⅓ cup coconut milk · 3 tbsp curry powder · 1 tbsp soy sauce · ⅛ tsp ground white pepper · ⅛ tsp ground black pepper · ¼ tsp sugar · 2 packages ready fried Asian fish balls

6. 6

   Step 6: Simmer for about 10 minutes, stirring occasionally so the thick sauce does not catch, until it has thickened and the cooked fish balls are hot throughout. Start the timing once the mixture is simmering again. Follow any longer reheating requirement on the fish-ball packet and continue until its endpoint is met.

   Simmer curry fish balls · 10 minUses Fish balls and sauce after all final ingredients are added

7. 7

   Step 7: Serve the hot curry fish balls immediately in the pan or threaded onto serving skewers. Add ready plain rice or noodles if desired.

   Uses Hot curry fish balls with their sauce · Ready plain rice as desired for serving, optional · Ready plain noodles as desired instead of rice, optional