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Master Hong Kong Curry Fish Balls at Home

Hong Kong curry fish balls are a quintessential street food staple that showcases the fusion of flavors and cultures in the vibrant city. The tantalizing aroma and bold flavors make this dish an enticing culinary experience, perfect for both casual snacking and festive gatherings. In this exploration, we delve into the process of creating these scrumptious bites from scratch – from selecting and preparing the perfect ingredients to mastering the art of cooking the fish balls and curry sauce together. So, let’s embark on this mouthwatering journey of uncovering the secrets behind Hong Kong curry fish balls, and learn how to take your taste buds on an exotic adventure.

Ingredients and Substitutions

To prepare authentic Hong Kong curry fish balls

It is essential to use the right combination of ingredients, including the type of fish, curry paste, and spices, to achieve the desired taste and texture.

Traditionally, fish with a firm and bouncy texture, such as Spanish mackerel, pollock, or even cod, are used to make fish balls. These types of fish allow the fish balls to hold their shape when cooked and provide the distinctive chewiness often associated with the dish. If you are unable to find fresh fish, frozen fillets can be used as a substitute; however, make sure to defrost and pat them dry before blending to remove any excess liquid.

The curry paste

Holds a vital role in Hong Kong curry fish balls, as it imparts the rich and aromatic flavors that distinguish this dish. Various types of curry paste, such as Indian curry paste or Thai red curry paste, can be used to achieve the desired taste. In some cases, even Japanese curry roux cubes are employed to prepare the curry sauce. While store-bought curry paste is often used for convenience, you can also make your curry paste from scratch by blending ingredients such as shallots, garlic, ginger, chilies, and various spices.


Play an essential role in authentic Hong Kong curry fish balls. The most commonly used spice mix is a blend of turmeric, cumin, coriander, and fennel. These spices bind with the curry paste to add depth and complexity to the dish. Additional spices, such as star anise, cinnamon, or clove, can be added to enhance the flavor further. However, it is worth noting that each household may have its unique blend of spices, which can vary according to personal preferences.

Secondary ingredients

Several secondary ingredients can be added to make the dish more flavorful and satisfying. For instance, adding diced carrots and potatoes can provide a textural contrast and absorb the flavors of the curry well. Other vegetables such as bell peppers, snap peas, or onions can also be added for extra crunch and color. For a vegetarian or vegan alternative, tofu or mushrooms can be used instead of fish balls, while still keeping the essence of the curry sauce intact.

Binding agents

While traditional Hong Kong curry fish balls use cornstarch as a binder for the fish meat, there are alternative binding agents available for those with dietary restrictions. For instance, using rice flour or potato starch can serve as a gluten-free option, while ground flaxseeds mixed with water can serve as an egg substitute for individuals following a vegan or egg-free diet. It is essential to ensure that these substitutions do not overly impact the texture and consistency of the fish balls and curry. Experimenting with different binding agents may be necessary to achieve the desired results.

A plate of Hong Kong curry fish balls with a side of vegetables.

Preparing the Fish Balls

Hong Kong Curry Fish Balls

Hong Kong curry fish balls are a popular street food that combines the delicious flavors of fish and curry in perfectly round and tender bites. In this guide, we will walk you through the process of making these scrumptious fish balls, starting with the selection of the fish and ending with the preparation of the curry sauce.

Step 1: Selecting the Fish

The first step in preparing fish balls is selecting the type of fish. White fish such as Spanish mackerel, pollock, or cod are ideal choices for making fish balls due to their firm and meaty texture.

Step 2: Cleaning and Deboning the Fish

After selecting the right fish, the next step is to properly clean and debone it. Begin by rinsing the fish under cold water to remove any debris or slime. Then, use a sharp knife to remove the head of the fish, slice open the belly, and clean out the guts. Properly deboning the fish is imperative, as bones pose a choking hazard and interfere with the smoothness of the fish balls. If you aren’t confident in your deboning skills, you may ask your local fishmonger to do this for you or purchase pre-cleaned and deboned fish fillets.

Step 3: Mincing the Fish

Once the fish is cleaned and deboned, the next step is to mince the fish. A food processor or sharp knife can be used to achieve a fine consistency. Place the fish fillets in the food processor and pulse until a smooth and sticky paste forms. Alternatively, use a sharp knife to finely chop the fish, scraping and folding the fish repeatedly until a paste-like consistency is achieved. At this stage, it’s essential to ensure the fish mixture has the right texture, as this will affect the final product’s taste and mouthfeel.

Step 4: Seasoning the Fish

In addition to mincing the fish, seasonings should be added to enhance the flavor of the fish balls. Combine the minced fish with other ingredients such as salt, pepper, cornstarch, and an ice-cold water slurry. These components not only add flavor but also help to bind the mixture and give the fish balls their characteristic springiness. Mix the ingredients until fully combined and the fish paste reaches a smooth consistency.

Step 5: Creating the Fish Balls

Creating the fish balls themselves requires some technique. Wet your hands with cold water to prevent the fish paste from sticking. Then, scoop a spoonful of fish paste into your palm, and roll it between your hands to form a smooth and even ball. You can adjust the size of fish balls depending on personal preference, with an average size being about 1 inch in diameter. Once formed, cook the fish balls in boiling water until they float to the surface, indicating they are fully cooked. After cooking the fish balls, you can proceed to make the Hong Kong curry fish balls by preparing the curry sauce as detailed in the next section.

Hong Kong Curry Fish Balls in a bowl with curry sauce, garnished with green onion and sesame seeds

Making the Curry Sauce

How to Make Curry Sauce for Hong Kong Fish Balls

In this second part of the guide, let’s focus on preparing the curry sauce that pairs perfectly with Hong Kong fish balls. To begin, you will need to gather the essential ingredients for the curry sauce. These include a combination of curry paste, curry powder, coconut milk or evaporated milk, and fish stock. This aromatic mixture provides the base for the sauce. Depending on your preference, you can opt for a spicier or milder curry by adjusting the amount of curry paste used. It is crucial to strike the right balance between the ingredients to avoid an overpowering taste or an overly thin consistency.

Once the ingredients are gathered, begin by heating some oil in a saucepan and then sauté the curry paste and curry powder until fragrant. Add the fish stock, coconut milk or evaporated milk, and any desired seasonings such as sugar, salt, and pepper. Allow the sauce to simmer and reduce to your preferred thickness. Finally, add the cooked fish balls into the curry sauce, letting them cook together for a few minutes to allow the fish balls to absorb the flavorful sauce. Now your Hong Kong curry fish balls are ready to serve! They can be enjoyed on their own as a tasty snack, or paired with rice or noodles as part of a satisfying meal.

Cooking Technique

The cooking technique plays a significant role in achieving the perfect curry sauce. Begin by heating a small amount of oil in a saucepan and sautéing minced garlic, ginger, and shallots until fragrant. Next, stir in the curry paste and curry powder to release their flavors and incorporate them thoroughly into the base. Once combined, slowly pour in the coconut milk or evaporated milk, whisking continuously to blend all the ingredients. Adding the milk gradually rather than all at once minimizes the risk of curdling.

Simmering the Sauce

As the sauce simmers, the flavors will begin to meld together and deepen. At this point, you’ll want to carefully add the fish stock and bring the mixture to a low boil before reducing the heat and allowing it to simmer for a few minutes. How long you let the sauce simmer depends on your preferred consistency: the longer it cooks, the thicker it will become. Remember to keep a close eye on the sauce and adjust the heat as needed to prevent scorching or separation.

Tasting and Adjusting

To ensure the flavors are well balanced in your curry sauce, taste it regularly throughout the cooking process and adjust the ingredients as needed. For instance, if the sauce is too spicy, you can add additional coconut milk to mellow the heat or a pinch of sugar to balance out the flavor profile. On the other hand, if the sauce isn’t spicy enough, you can add more curry paste or a dash of cayenne pepper to increase the heat. Trust your palate and make adjustments gradually to avoid accidentally overpowering the sauce.

Exploring New Flavors

When developing your skills in making Hong Kong curry fish balls, don’t hesitate to experiment with various ingredients to enhance the traditional curry sauce. There are numerous versions of this classic dish, such as incorporating tomato puree or using different spices for a unique and delectable twist. Also, depending on the fish balls you choose, feel free to modify the quantity, variety, and balance of curry paste and curry powder to suit your personal taste preferences. Embrace the creative process as you put your stamp on the iconic Hong Kong curry fish balls recipe.

Hong Kong fish balls with curry sauce

Cooking the Fish Balls and Curry Sauce Together

Mastering the Perfect Hong Kong Curry Fish Balls

It’s all about finding the right balance of flavors with the fish balls and curry sauce. Start by warming the curry sauce in a medium-sized saucepan over medium heat. Once the sauce is heated and begins to simmer, it’s time to introduce the fish balls to their flavorful companion. Carefully lower the fish balls into the simmering curry sauce, making sure they are completely immersed in the mixture. Experiment with flavors and techniques, and soon you’ll be an expert in Hong Kong curry fish balls.

Temperature and cooking time

Play a crucial role in guaranteeing that the fish balls are expertly cooked through while also retaining their structure. Maintain a steady simmer rather than a vigorous boil to avoid disintegrating the delicate fish balls. Allowing the fish balls and curry sauce to cook together on medium-low heat for approximately 15-20 minutes will provide ample time for the flavors to meld and for the fish balls to cook thoroughly. Resist the temptation to stir too frequently or vigorously, as this could damage the fish balls. Instead, occasionally rotate the fish balls gently by swirling the saucepan to cover them evenly in the curry sauce without compromising their shape.

Testing for doneness

As the fish balls cook in the curry sauce, their structure will naturally firm up. However, to test their doneness, you can carefully remove one fish ball from the sauce and insert a food thermometer into its center. The internal temperature should reach a minimum of 145°F (62.7°C), which ensures that it is adequately cooked through and safe for consumption.

Continuing the cooking process

The cooking process does not end once the fish balls are cooked through. For the best-tasting Hong Kong curry fish balls, allow them to continue simmering in the curry sauce for an additional 10-15 minutes. This ensures that the fish balls fully absorb the flavors of the curry and develop their characteristic signature taste. Remember that patience is key in this process—rushing might result in inferior flavors or uneven cooking.

The perfect fusion of fish balls and curry sauce

Ultimately, the perfect blend of well-cooked fish balls and flavorful curry sauce is what defines a successful batch of Hong Kong curry fish balls. Paying attention to details, such as cooking time and temperature, and handling the fish balls with care, will lead to a mouth-watering and delicious dish. Get ready to enjoy the perfect fusion of fish balls and curry sauce in this quintessential Hong Kong street food staple.

a plate of Hong Kong curry fish balls, with four golden brown and crispy fish balls dripping with curry sauce, garnished with green onions and sesame seeds.

Serving and Pairing Suggestions

Hong Kong curry fish balls are a versatile dish that can be effortlessly incorporated into various meal settings. One popular way to savor these savory treats is by serving them over a bed of steamed white rice or fried rice. The rice serves as an ideal base, soaking up the rich flavors of the curry sauce, while the fish balls provide a unique and tasty texture. This combination creates a well-balanced and satisfying meal that is sure to impress.

Another fantastic way to showcase the flavors of Hong Kong curry fish balls is by incorporating them into a noodle dish. Pair these tasty morsels with soft, egg noodles or chewy rice noodles, then toss them in a light, soy-based sauce or a more indulgent, coconut milk-infused curry. This combination creates a comforting and filling dish, perfect for enjoying after a long day or sharing with friends at a dinner party.

Hong Kong curry fish balls also excel as appetizers or finger foods. Simply serve them on skewers or toothpicks, accompanied by a tangy, sweet-and-sour dipping sauce or a spicy peanut satay sauce. This method allows the flavors of the curry fish balls to shine, while also offering a fun and interactive culinary experience for guests.

To further enhance the dining experience, consider introducing complementary side dishes that feature the flavors of Hong Kong cuisine. Steamed or stir-fried vegetables, such as bok choy or Chinese broccoli, provide a healthy and delicious accompaniment to curry fish balls. Likewise, delicately steamed dumplings or crispy spring rolls make for excellent finger-food pairings and offer a taste of the region’s diverse gastronomy.

When enjoying a delicious meal of Hong Kong curry fish balls, selecting the perfect beverage can enhance the overall experience. A cold, crisp beer, such as Tsingtao or a pilsner, cuts through the rich flavors and cleanses the palate between bites. Alternatively, serving a refreshing iced green tea can add a touch of sweetness and provide an excellent contrast to the spices in the curry. These thoughtful pairings showcase the versatility of Hong Kong curry fish balls and will surely have diners craving more of this delectable dish.

A bowl of Hong Kong curry fish balls served over rice with chopsticks.

Storing and Reheating

Storing Leftover Hong Kong Curry Fish Balls

When you have leftover Hong Kong curry fish balls, it’s crucial to use proper storage methods to maintain their taste and texture. One option is to store the fish balls, along with the curry sauce, in an airtight container in the refrigerator. This method keeps the fish balls fresh and delicious for up to 3-4 days. Be sure to cool the fish balls completely before refrigerating to avoid condensation inside the container.

If you need to store your leftovers for an extended period, freezing is another viable option. First, allow the fish balls to cool completely. Then, place them on a lined baking sheet or plate, ensuring they don’t touch each other. Freeze the fish balls for a couple of hours, or until they’re firm enough to maintain their shape. Once they are frozen solid, transfer the fish balls to a large, plastic freezer bag or airtight container. Separately, pour the curry sauce into a freezer-safe container. The fish balls and sauce can be stored in the freezer for up to 2-3 months.

Reheating Hong Kong Curry Fish Balls

Reheating Hong Kong curry fish balls doesn’t need to be a complicated process, and there are different ways to do it so that their taste and texture are not compromised. If the fish balls were refrigerated, you could simply reheat them in a saucepan over medium heat, stirring occasionally until the sauce is hot and bubbly. Be careful not to overcook the fish balls during reheating, as they can become rubbery.

On the other hand, if you have frozen the fish balls and sauce, it’s best to defrost them in the refrigerator overnight. Remember to defrost the sauce and fish balls separately if they were stored separately. After they’ve been defrosted, you can reheat them using the same saucepan method mentioned earlier for refrigerated leftovers.

It’s worth noting that you can also reheat curry fish balls in a microwave, but always do it in short intervals and stir in between. This method ensures even heating without the risk of overcooking the fish balls. Be sure to use a microwave-safe dish and cover the dish with a microwave-safe lid or splatter guard to reduce mess. By using these storing and reheating techniques, Hong Kong curry fish ball enthusiasts can enjoy their favorite dish multiple times without losing any of its unique flavors.

A photo of Hong Kong curry fish balls, a popular street food in Hong Kong, showing small fish balls covered in curry sauce.

By following this comprehensive guide, you are now equipped with the knowledge and skills to create your very own delectable Hong Kong curry fish balls right in your kitchen. As you prepare and savor this enticing dish, remember that the key to success lies in carefully selecting high-quality ingredients, mastering the techniques, and, most importantly, adding your personal touch. Furthermore, the versatility of this dish allows you to experiment with various serving styles, pairings, and even storage methods. So, gather your cooking tools, unleash your enthusiasm, and let the symphony of flavors captivate you and your loved ones in every bite of your Hong Kong curry fish balls creation.

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