The Portly Gourmet

Good food doesn't have to be difficult…

My Version of Chinese Curried Fish Balls

HK Fish Balls

I first tried these tasty morsels when I lived in Hong Kong and took a trip to Mui Wo a small town on Lantau island.  I got off the ferry and the kiosk selling them was straight in front of me… I had to try them.  It’s taken me a while to work out how they were made, but it turns out they’re fairly easy to do, and now I’ve found some concentrated Chinese Curry Sauce it was time to give them a go!

  • 150g Cod (or any white fish)
  • Seasoning
  • 1 tsp Cornflour
  • 50g Chinese Curry Sauce Concentrate

I used cod for this but you can use any white fish, I even saw one recipe that used mackerel so it seems anything is good!  Start of by skinning your fish and taking out the bones… if there are any.  If you don’t want to do this bit, ask your fishmonger to sort it out for you!

Once the fish is skinned, chop it up into chunks and put it into a blender and blitz it until it forms a kind of paste.  Take it out and put it into a mixing bowl and add the seasoning (just standard salt and pepper) and the cornflour. Mix with your hands until it forms a ball.

You’re now ready to make the little balls, take a small piece of the fish mixture and roll between your hands to make a little ball and then put it on a tray. Repeat this until you have used all of the fish up and then refrigerate the balls for at least an hour so they firm up a little.

When you’re ready to start cooking, in a pan bring some water to the boil and poach the fish balls, they should float once they are cooked!  Take them out of the water and set aside for a minute while you make the sauce.  Using some of the poaching water and the concentrate, make up your Chinese curry sauce.  Once it’s nice and thick, you’re ready to serve!  Place the fish balls in a bowl, smother in the sauce and enjoy!

PG

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This entry was posted on June 22, 2015 by in Blog and tagged , , , , , , , , , , , , .
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