Posted on 12th Jul 2025

Curried Fish Balls

This much loved street food classic will take you back to the streets of Hong Kong

Cuisine

Time

1 hr 10 min mins

Servings

4 people people

Ingredients

The Fish Ball Mix (makes 25-30 fish balls)

400g skinless, boneless Spanish mackerel fillets (Swapsies: monkfish cheeks)
100g raw, peeled and deveined prawns
1 teaspoon sea salt
1/4 teaspoon ground white pepper
1 teaspoon sugar
1 teaspoon pure sesame oil
1 egg white
2 teaspoons corn flour (cornstarch)
1 teaspoons fish sauce
20 ml water

The Curry Sauce

100g finely diced onion
2 cloves of finely chopped garlic
2 large fresh red chillies
10 fresh curry leaves
100g finely diced onion
500ml chicken stock
1 tablespoon fish sauce
1 tablespoon cornflour, mixed with 3 tablespoons water

The Curry Paste

1 tablespoon Madras curry powder
¼ teaspoon chilli powder
1 tablespoon light soy sauce
¼ teaspoon salt
1 teaspoon sugar
3 tablespoons coconut milk

Method

1. Slice the fish into small pieces, and bash the prawns with a cleaver. Put both into the mixer. Start the mixer on a low speed and mix well for 1-2 minutes. Then add the rest of the fish ball mix ingredients and turn the speed up to medium. Once all the ingredients are well mixed, turn the speed up to high for 2 minutes until a smooth paste has formed.

For best results, use an electric mixer with the k-mixer attachment. If you don’t have a mixer, you can use a food processor.