HONG KONG CURRY FISHBALLS
These Hong Kong style curry fish balls are a beloved street food super easy to prepare at home. You can serve them as an appetizer or with rice as a meal!
Provided by Kaitlin
Categories Appetizers and Snacks
Time 30m
Number Of Ingredients 12
Steps:
- Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
- Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
- Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
- Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!
Nutrition Facts : Calories 284 kcal, Carbohydrate 26 g, Protein 18 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 530 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
CURRIED FISH BALLS
Make and share this Curried Fish Balls recipe from Food.com.
Provided by AbsurdBookNerd
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Heat oven to 325 degrees. Arrange fish fillets in a baking dish and sprinkle with lemon juice. Cover with foil and set baking dish inside a bigger oven-proof pan filled halfway with water. Poach in the oven for 15 minutes. Remove, cool, and flake fish.
- Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.
- Add the flaked fish, chilies, onion, and bread crumbs to batter. Stir well until a stiff past forms. Break off pieces and form into about 20 small balls. Heat oil in skillet and fry in batches until evenly browned. Drain and keep warm.
- Sauce: Heat the ghee or oil and fry onion and garlic for 5 minutes, until soft. Add all spices and cook 2 minutes. Add the tomato paste and bring to boil. Add remaining ingredients and cook over medium heat for 10 minutes. Add the fish balls, simmer for 5 minutes, and serve with rice.
Nutrition Facts : Calories 625.9, Fat 34.8, SaturatedFat 20.1, Cholesterol 194.3, Sodium 1590.7, Carbohydrate 38.3, Fiber 6.6, Sugar 15.8, Protein 43
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