Curry fish balls are one of the most iconic Hong Kong street foods. I still remember lining up at the street corner stall after school, holding a little skewer of bouncy fish balls dripping with golden curry sauce. The aroma was irresistible—spicy, savory, with just the right hint of sweetness. Adding radish and pork skin is something many Hong Kong families do at home, turning a simple street snack into a hearty dish to share around the table.
Now that I live far from Hong Kong, making this curry at home fills my kitchen with the same comforting smell, bringing back memories of busy night markets, neon lights, and the taste of home.
Hong Kong–Style Curry Fish Balls with Radish and Pork Skin
Ingredients
Marinades
Sauce
Steps
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Prepare ingredients radish
Boil the radish slices in water for about 30 minutes, then drain.
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Prepare ingredients pork skin
Wash and blanch the pork skin until softened, then cut into bite-sized pieces.
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Sauté aromatics and Fry the curry
Heat oil in a pot, then sauté onion and garlic until fragrant.
Add curry powder (and curry roux if using). Stir over low heat for 1 minute to release the aroma.
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Simmer radish & pork skin
Add the pre-boiled radish, pork skin, and 400 ml of water. Simmer for 10 minutes.
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Add fish balls
Add the fish balls. If needed, add a little extra water (about 100 ml). Cook for another 10–15 minutes until the flavors are absorbed.
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Season & thicken
Stir in fish sauce (or soy sauce) and sugar. Reduce until the sauce is thick and glossy, the radish turns translucent, and the pork skin becomes soft and bouncy.
Cooking Tips 烹飪技巧
Letting the dish rest for 20 minutes after cooking makes the flavors even deeper.
For extra spice, add chili oil or chili powder.
Frozen pre-cleaned pork skin is a convenient option.
