Curry Fish Ball

Name: Curry Fish Ball
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 260g Fish Ball; 4 pieces curry; 60ml Coconut milk; 1 green pepper; 200ml Shimizu; 2 pcs Red pepper; 80g onion

by Xiaozifaner

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Fish balls are traditional food in Guangzhou, Fuzhou, and southern Fujian, and they are also called fish balls in Hong Kong. The curry fish ball is loved by everyone because of its delicious taste. It is already a signature of the snack street. Making it yourself is the healthiest. The curry fish ball wrapped in curry will surely conquer your taste buds.

Ingredients

260g Fish Ball
4 pieces Curry
60ml Coconut Milk
1 Green Pepper
200ml Shimizu
2 pcs Red Pepper
80g Onion

Curry Fish Ball

1. Prepare the ingredients and defrost the fish eggs

2. Chop the onion and set aside, reserve a few cubes

3. Green and red peppers are cut apart to remove the seeds

4. Chop up and set aside, set aside a few cubes

5. Saute chopped onions in a hot pan with hot oil

6. Pour in crushed chili and stir fry until fragrant

7. Add 200ml of water and put in curry cubes

8. Melt the curry and stir-fry the fish balls twice

9. Pour in coconut milk and simmer over medium heat

10. When the curry sauce thickens, add green peppers, red peppers and onions, and stir-fry out.

11. It’s more sensational to eat with a bamboo stick, but it’s a little troublesome. I like to eat it while it’s hot, so I scoop it into a bowl.

Tips:
1. Generally, white fish balls and fried fish balls are used to make curry fish balls. I personally use white fish balls;
2. In the market, fish balls and fish eyes are mixed. You should try to choose a larger supermarket to buy. You must believe that you get what you pay for.