Name: Hong Kong Curry Fish Balls Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Hong Kong
Ingredients: 3 tablespoons vegetable oil (divided); 5 shallots (minced); 1½ tablespoons flour; 2 ounces Thai yellow curry paste (about 2 tablespoons, 57g); 3 tablespoons curry powder; 1 tablespoon soy sauce; ⅛ teaspoon ground white pepper; ⅛ teaspoon ground black pepper; ¼ teaspoon sugar; 2 cups chicken stock; ⅓ cup coconut milk; 2 packs Asian fried fish balls

Jump to Recipe· 3.9 from 73 reviews

If you’re craving an authentic taste of bustling Hong Kong street food, this Hong Kong Curry Fish Balls Recipe will absolutely charm your palate. These golden, tender fish balls bathed in a rich, fragrant curry sauce combine just the right balance of spice and creaminess that makes for a comforting yet exciting snack or meal. Delightfully easy to make at home, this recipe brings together simple ingredients that burst with flavor and texture, perfect for sharing with friends or simply enjoying on your own during a cozy night in.

Ingredients You’ll Need

Inside a black frying pan, there is a layer of light brown cooked onions spread around the edges, with a thick, vibrant red paste piled in the center. A dark wooden spoon with a worn texture angles from the top left corner, hovering above the red paste. The pan shows light cooking marks and a bit of shine, indicating heat. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Hong Kong Curry Fish Balls Recipe is wonderfully straightforward, using pantry staples alongside unique elements that build a symphony of taste. Each ingredient plays a crucial role, from the aromatic shallots that add sweetness to the velvety coconut milk enhancing the curry’s richness, making this dish truly irresistible.

Vegetable oil (3 tablespoons): Used in two stages to build layers of flavor and to achieve that perfect sauté for the shallots and curry paste.

Shallots (5, minced): Their natural sweetness caramelizes to provide a fragrant base that brings depth to the curry sauce.
Flour (1½ tablespoons): Helps thicken the sauce for that luscious, coating texture every bite deserves.
Thai yellow curry paste (2 ounces): Packs a fragrant punch infused with turmeric, lemongrass, and spices that give the dish its distinctive curry flavor.

Chicken stock (2 cups): Adds savory body to the sauce and balances the spices beautifully.
Coconut milk (1/3 cup): Brings a creamy richness that smooths out the spice and deepens the taste.
Curry powder (3 tablespoons): Enhances the complexity of flavors, adding warmth and a hint of earthiness.

Soy sauce (1 tablespoon): Infuses a subtle umami boost and a touch of saltiness.
Ground white pepper (⅛ teaspoon): Contributes a mild heat without overpowering, complementing the black pepper.
Ground black pepper (⅛ teaspoon): Adds a sharp, aromatic spice that wakes up the palate.

Sugar (¼ teaspoon): Balances out the savoriness and spice with a hint of sweetness.
Asian fried fish balls (2 packs): The star ingredient—springy, flavorful, and perfect for soaking up the curry sauce.

How to Make Hong Kong Curry Fish Balls Recipe

Step 1: Caramelize Shallots and Create the Roux

Start by heating two tablespoons of vegetable oil in a shallow pan over medium-high heat. Once hot, toss in the minced shallots and fry until they soften and caramelize, releasing a sweet, fragrant aroma. Next, sprinkle in the flour and stir continuously for about a minute to make a roux, which will thicken your curry sauce beautifully.

Step 2: Sauté the Curry Paste

Make a small space in the middle of your pan, add the remaining tablespoon of oil, and spoon in the Thai yellow curry paste. Fry this fragrant paste until it releases its fabulous spices—this step really awakens those vibrant curry flavors essential to the dish.

Step 3: Build and Thicken the Sauce

Pour in the chicken stock gradually, stirring constantly to combine the curry paste and roux evenly. Bring the mixture to a gentle boil and let it simmer so it thickens slightly. This slow cooking melds the flavors and begins to create a luscious sauce base.

Step 4: Add the Final Ingredients

Now stir in the creamy coconut milk, curry powder, soy sauce, both white and black pepper, and the pinch of sugar. These ingredients deepen and balance the curry’s flavor profile, giving you that perfect harmony of spice, sweetness, and umami.

Step 5: Simmer the Fish Balls

Finally, add the Asian fried fish balls to the bubbling curry sauce. Let them simmer gently for around 10 minutes until the sauce coats the fish balls fully and thickens to a rich, velvety consistency. The fish balls will absorb the curry perfectly while staying tender and springy.

How to Serve Hong Kong Curry Fish Balls Recipe

A white bowl with blue trim filled with six shiny brown round balls covered in a thick orange-brown sauce. Behind, a black pan holds more of these balls on a skewer, submerged in the same sauce, with a wooden spoon resting in the pan. The scene is set on a wooden texture surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate your Hong Kong Curry Fish Balls Recipe even further. Sprinkle some chopped green onions or cilantro over the top to add a burst of color and fresh, herbaceous notes. A drizzle of a squeeze of lime or a sprinkle of toasted sesame seeds adds a nice contrast that will have your taste buds dancing.

Side Dishes

This dish pairs incredibly well with a simple bowl of steamed jasmine rice or classic egg noodles, which soak up the curry sauce beautifully. For a light, refreshing counterbalance, you can serve a crisp cucumber salad on the side to balance out the warmth and spice of the curry.

Creative Ways to Present

Looking to impress? Serve your curry fish balls skewered on bamboo sticks for a fun street-food style presentation, just like in Hong Kong. Alternatively, you could plate them in small individual bowls as bite-sized appetizers at a party, allowing your guests to savor each flavorful morsel with ease.

Make Ahead and Storage

Storing Leftovers

Leftover Hong Kong Curry Fish Balls are a treat for the next day! Store any cooked fish balls and curry sauce together in an airtight container in the refrigerator. They should stay fresh for up to 2 days, maintaining all that lovely flavor so you can enjoy a quick meal later.

Freezing

If you want to keep these for longer, freezing is a great option. Place the fish balls and curry sauce in a freezer-safe container and freeze for up to a month. When frozen properly, the texture and taste hold up well, allowing you to reheat a quick and satisfying meal at your convenience.

Reheating

To bring your fish balls back to life, gently reheat them over low to medium heat on the stovetop. Stir frequently to prevent sticking and to evenly warm the sauce and fish balls. Avoid microwave reheating if possible, as it can alter the texture of the fish balls and sauce.

FAQs

Can I use frozen fish balls for this recipe?

Absolutely! Frozen fish balls work perfectly for this Hong Kong Curry Fish Balls Recipe. Just make sure to thaw them slightly if needed before simmering in the sauce to ensure even cooking.

How spicy is this curry fish ball dish?

The dish offers a mild to moderate spice level thanks to the yellow curry paste and curry powder, which are aromatic and warm without being overwhelmingly hot. You can adjust the heat by adding more or less curry paste depending on your spice preference.

Can I make this recipe vegetarian or vegan?

To adapt this for a vegetarian or vegan diet, substitute the fish balls with firm tofu balls or vegetable-based alternatives. Use vegetable stock instead of chicken stock and verify that your curry paste is free from shrimp or fish ingredients.

What can I substitute for Thai yellow curry paste?

If you can’t find Thai yellow curry paste, mild yellow curry powder blended with a little ginger, garlic, and turmeric works well as a substitute. It won’t be an exact match, but will still give you a beautiful curry flavor in the dish.

How do I know when the fish balls are cooked perfectly?

The fish balls are ready when they have heated through entirely and their texture is springy but not tough. Simmering them in the curry sauce for about 10 minutes ensures they absorb flavor while staying tender.

Final Thoughts

There is something truly special about sharing a warm, flavorful dish like this Hong Kong Curry Fish Balls Recipe with loved ones or enjoying it quietly on a chilly evening. The combination of spice, creaminess, and tender fish balls is incredibly satisfying and surprisingly simple to make. Once you try it, I’m confident it will become a favorite recipe you’ll come back to again and again. Don’t hesitate to dive into the deliciousness of this street-food classic right in your own kitchen!