If you’ve ever wandered the bustling streets of Mong Kok or Causeway Bay, chances are you’ve caught a whiff of something spicy, savory, and impossible to resist—Hong Kong curry fish balls. These delightfully bouncy bites, simmered in a rich golden curry sauce, are a street food staple in Hong Kong and one of the most beloved snacks across the region. This version brings that iconic street flavor to your kitchen, capturing the warmth of a good homemade curry in every bite. Whether you're a fan of authentic Chinese recipes or just looking for a simple curry recipe that hits all the right notes, this one is going to be your next obsession.
Hong Kong Curry Fish Balls in Golden Sauce
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine Hong Kong
Medium Saucepan or Wok For simmering the sauce and fish balls. A wok adds that traditional flair, but a deep sauté pan works just as well.
Wooden spoon or silicone spatula Ideal for stirring without scratching your cookware.
Small Mixing Bowl For your cornstarch slurry.
Strainer (if making homemade fish balls) To press excess moisture out of the fish paste.
For the Fish Balls
- 1 lb cooked fish balls store-bought or homemade
- Tip: If you're making them from scratch use white fish like cod or pollock, blended with cornstarch, egg white, and a dash of salt.
For the Golden Curry Sauce
- 2 tablespoons vegetable oil
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 tablespoon curry powder Hong Kong style or mild madras
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes adjust to heat preference
- 1 tablespoon fermented bean paste optional but adds depth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 1/2 cups chicken broth or water
- 2 teaspoons cornstarch mixed with 2 tablespoons water slurry
- Salt to taste
Garnishes (Optional)
- Chopped scallions
- Toasted sesame seeds
- Fresh red chili slices
Step 1: Sauté the Aromatics
Heat the vegetable oil in your pan over medium heat. Add the chopped onions and sauté for 2–3 minutes until translucent. Add the minced garlic and sauté for another 30 seconds, stirring frequently so it doesn't burn.
Step 2: Build the Flavor Base
Stir in your curry powder, turmeric, and chili flakes. Let the spices bloom for 30 seconds to release their aromas. This step is crucial to get that deep, rich flavor reminiscent of authentic street food curry sauce.
Step 3: Add Sauces and Liquids
Add the fermented bean paste (if using), soy sauce, oyster sauce, sugar, and white pepper. Stir everything together until it forms a thick paste. Pour in the chicken broth (or water) and bring the mixture to a gentle simmer.
Step 4: Thicken the Sauce
Once the sauce is bubbling, slowly stir in the cornstarch slurry to thicken it. Stir continuously to avoid lumps. Let it simmer for another 3–5 minutes until it reaches a silky, smooth consistency.
Step 5: Simmer the Fish Balls
Add the fish balls directly into the sauce. Reduce the heat slightly and let them simmer for 10–12 minutes. Stir occasionally to ensure they are evenly coated in the curry sauce and absorb all the flavor.
Step 6: Garnish and Serve
Once everything is well incorporated and the fish balls are heated through, transfer them to a serving bowl. Top with chopped scallions, sesame seeds, and chili slices if desired.
Serve immediately—either with skewers for a street-style vibe or over a bed of jasmine rice for a more filling meal.
Pairings
While Hong Kong curry fish balls are traditionally served as a snack or street food bite, you can elevate them into a full meal with these pairing ideas:
1. Steamed Jasmine or Coconut Rice
The soft texture of rice is perfect for soaking up the golden curry sauce, transforming this dish from street snack to hearty meal.
2. Vegetable Stir Fry
A crisp and colorful vegetable stir fry adds a nice contrast to the rich curry. Toss in bell peppers, snap peas, carrots, and bok choy for a light, crunchy side.
3. Brothy Noodles or Soup Recipes
Slide a few curry fish balls into a bowl of broth with thin egg noodles or rice noodles. Think of it as a twist on Vietnamese curry or even Korean curry noodle soups—spicy, soupy, and comforting.
4. Pickled Vegetables
Quick-pickled radish or cucumber can offer a refreshing acidity that balances the bold curry flavor.
FAQs
1. Can I use homemade curry instead of store-bought paste?
Absolutely. This recipe uses curry powder to mimic the Hong Kong street-style flavor, but you can swap in a homemade curry paste if you prefer more control over ingredients. Just make sure it's not too thick or dry; adjust liquid accordingly.
2. What kind of fish balls should I use?
Asian markets typically carry two types: cooked and uncooked. For convenience and texture similar to street vendors, go with cooked fish balls. They are bouncy, firm, and ready to soak in the curry sauce.
3. Can I use chicken instead of fish balls?
Definitely. Diced chicken breast or thigh makes a great alternative. If you're into chicken breast recipes or are looking for a Chinese chicken curry recipe healthy enough for everyday cooking, this curry sauce works beautifully with lean protein. Just sauté the chicken until cooked through before adding the sauce.
4. What makes this different from other Asian curry dishes?
This is not your typical Japanese curry recipe or Vietnamese curry. It has a thinner, brothier sauce with a sharper spice profile—closer to a Chinese curry sauce recipe. It’s more savory than sweet and often uses fermented ingredients for added umami.
5. Can I meal prep this?
Yes! Make a larger batch of the curry sauce and refrigerate it for up to 5 days. You can reheat and simmer fish balls or even add vegetables or tofu later. It’s a flexible option for easy weeknight meals and perfect if you like curry chicken recipes or are browsing Indo Chinese recipes for inspiration.
