Curry fish balls

“A popular street snack in Hong Kong, it’s more secure to make it yourself. This time I used Longli fish fillet imported from Vietnam from Gourmet Jiebawang Supermarket, which is boneless. It is very convenient and the fish meat is very fresh. It is much easier to make it by using a wall-breaking machine.

Using Youyi fresh yuzu soy sauce, the fish balls have a light yuzu aroma. More refreshing and delicious”

Ingredients

Main ingredients

Longli fish fillet 500g

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15ml yuzu soy sauce

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20g cornstarch

1 egg white

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1 piece of curry

Accessories

Salad oil

10ml

Ginger

10g

Onion

1 section

Onion

30g

Curry How to make fish balls

1.

Prepare the ingredients.

2.

The Longli fish fillet from Gourmet Jiebawang Supermarket is delivered fresh, thawed at room temperature in advance, cleaned, and the fish is very fresh.

3.

Cut the fish fillet into thin slices.

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4.

Add the cut fish fillets and appropriate amount of minced ginger and green onion into the wall breaking machine.

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5.

Use the sauce program to stir into puree. Remember to pause for a while to avoid overheating the machine.

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6.

The mixed fish paste is very crumbly.

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7.

Add cornstarch, appropriate amount of pepper and a little salt to the stirred fish paste, as well as an egg white, with the chopsticks pointing towards Stir evenly in one direction.

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8.

Add 150 grams of water in batches and stir into a fine fish paste, which will be sticky.

9.

Add cold water into the pot, use a tiger's mouth and a spoon to help squeeze out the fish balls. After squeezing them out, scrape them off with a spoon, put them in the cold water pot and shake them. It just fell off.

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10.

After everything is squeezed, turn on high heat. After the water boils, turn to medium-low heat and cook the fish balls.

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11.

Soak the cooked fish balls in cold water for a while to make them firmer.

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12.

Take it out and drain it. Set aside for later use. You can make soup, cook, or eat hot pot. If you can't finish it at one time, just freeze it in the refrigerator.

13.

Next let’s make the curry fish balls. Pour salad oil in a pan, add minced onions and scallions until fragrant.

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14.

Put in the fish balls and fry them.

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15.

Add some yuzu soy sauce to taste. Add water and bring to boil.

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16.

Add a piece of curry and bring to boil.

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17.

Cook until the soup is thick. Delicious curry fish balls are ready.

Picture of the finished product of curry fish balls

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Cooking Tips

1. If you want the fish balls to be very chewy, you need to stir them more vigorously.

You can also adjust the amount of cornstarch appropriately. The more cornstarch, the more elastic it will be, but too much will affect the taste of the fish balls. After all, you don’t need to add anything else if you make it yourself.

2. I have tried the wall-breaking machine repeatedly, and the sauce program is the most suitable. It may not stir in the later stage of stirring. You can stop and start again, or add water directly and stir. I still use Super Mommy’s wall-breaking machine. I have been using it for a while and it feels very useful.

3. Don’t cook fish balls over high heat, otherwise they will bloom. Just cook until 8 minutes done, after all, it still needs to be processed.