Hong Kong Style Curry Fish Balls

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Hong Kong's iconic street snack features bouncy fish balls simmered in a fragrant, lightly sweet curry broth. This recipe delivers the classic dai pai dong flavor at home, perfect on skewers or piled high in a bowl with the rich sauce spooned over rice or noodles.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 6 gSugar
• 25 gProtein
• 960 mgSodium
• 450 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 5 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Fish Balls

• 500 g frozen or fresh fish balls (about 1.1 lb)
• 1 L water
• 1 tbsp salt

For the Curry Sauce

• 2 tbsp vegetable oil
• 4 cloves garlic, finely minced
• 1 tbsp fresh ginger, minced
• 2 small shallots, thinly sliced
• 2 tbsp Madras curry powder
• 1 tsp ground turmeric
• 1/2 tsp white pepper
• 2 cups (480 ml) chicken stock
• 1/2 cup (120 ml) coconut milk
• 1 tbsp light soy sauce
• 1 tbsp granulated sugar
• 1 tsp salt, or to taste
• 2 tbsp cornstarch mixed with 3 tbsp cold water

For Serving

• 2 tbsp chopped scallions
• 1 tsp chili oil or chopped fresh red chili (optional)

Directions

1. Bring 1 L of water and 1 tbsp salt to a gentle boil in a pot. Add the fish balls and simmer for 3-4 minutes until they float and are heated through. Drain and set aside.
2. Heat the vegetable oil in a wok or deep skillet over medium heat. Add the shallots and cook for 1 minute until softened, then stir in the garlic and ginger and cook for 30 seconds until fragrant.
3. Add the curry powder, turmeric, and white pepper to the wok. Stir constantly for 30-45 seconds to bloom the spices and deepen their flavor without burning them.
4. Pour in the chicken stock, coconut milk, soy sauce, sugar, and salt. Stir well and bring to a simmer. Let the sauce cook for 6-8 minutes to let the flavors meld.
5. Add the blanched fish balls to the curry sauce and gently stir to coat. Simmer for 4-5 minutes so the balls absorb the curry flavor.
6. Stir the cornstarch slurry and drizzle it into the sauce while gently stirring. Cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon and clings to the fish balls.
7. Taste and adjust seasoning with more salt, sugar, or curry powder as desired. The sauce should be savory, lightly sweet, and aromatic.
8. Ladle the curry fish balls into bowls, spoon the sauce generously over the top, and garnish with scallions and chili oil if using. Serve hot with crusty bread, steamed rice, or noodle soup, or skewer on bamboo sticks for the classic street-food presentation.

Cook’s Notes

• For the most authentic flavor, use frozen fish balls from a Chinese grocery such as Wei Chuan or Sea Gourmet; they have the right springy texture.
• Always simmer, never boil vigorously, once the fish balls are in the sauce – a hard boil will make them tough and rubbery.
• Toast the curry powder in oil before adding liquid to release its full aroma; this single step makes a noticeable difference in depth.
• For a sweeter Hong Kong street-style profile, add 1-2 extra teaspoons of sugar to balance the curry's bitterness.
• Skewer the cooked fish balls on soaked bamboo sticks and serve in small paper cups with the sauce poured over for an authentic dai pai dong experience.

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