Hong Kong–Style Curry Fish Balls with Radish and Pork Skin
- 400 g Fish balls (Chilled or Frozen)
- 500 g White radish (Peeled and cut into thick slices)
- 150 g Pork skin (Blanched and cut into pieces)
- 1/2 Onion (Minced)
- 2 Cloves Garlic (Minced)
- 1 Tablespoon Fish Sauce
- 1 Teaspoon Suger
- 1 Tablespoon Soy Sauce
- 1.5 Tablespoon Curry Powder
- 1 Curry Block (Optional for richer flavor)
- 100 ml Coconut milk
- 1 Tablespoon Cooking Oil
- 400 ml Water
- 1 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.
- 3
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.
- 4
Simmer radish & pork skin
Add the pre-boiled radish, pork skin, and 400 ml of water. Simmer for 10 minutes.
- 5
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.
- 6
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.Thank you for downloading SpoonandStoryKitchen.com recipes.
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