Hongkong style Curry Fish Balls

Hongkong style Curry Fish Balls

Memories from my Hongkong travel this is a classic Hong Kong street food that you can see everywhere in Hong Kong. Super spicy, with homemade fishballs, this is heaven! Curry fishballs must be the most popular Hong Kong street food at all time.

It is impossible to find the Hong Kong-style curry fishballs abroad, so the only way is to make it at home.

One thing to note is that the curry sauce in this recipe is purposefully thick and adding a smooth peanut butter seems odd to me but I assure you it is absolutely delicious.

You can even enjoy the sauce spooned over some white rice or plain noodles to go with these!

Hongkong style Curry Fish Balls

Print Recipe
Serves: 4 Cooking Time: 1H 15M


  • 8.7 ounces Asian fried fish balls or you can make your own or store bought
  • 2 tablespoons coconut oil
  • 4–5 small shallots, finely minced
  • 1/4 cup Thai yellow curry paste
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons curry powder
  • 1 can coconut milk
  • 1/2 can low-sodium chicken stock, plus more to taste
  • 3 stems lemongrass, cut into segments
  • 4 makrut lime leaves
  • 2 1/2 teaspoons dark brown sugar
  • 1 teaspoon smooth peanut butter
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 4 bricks instant ramen
  • Sriracha sauce to serve (optional)



Rinse the fish balls to clean and set aside.


In a large pot over medium heat, add coconut oil and finely minced shallots and fry until the shallots are golden brown. Add yellow and red curry paste and curry powder, then cook for another 2 minutes until fragrant.


Add coconut milk, chicken stock (use the coconut milk can to measure), lemongrass, lime leaves, brown sugar, peanut butter, paprika, black pepper, and all the fish balls. Simmer.


Keep on a simmer for 40 to 50 minutes, stirring occasionally. Add chicken stock to bring the liquid back to its original level. It’s ready when you see red fat starting to separate from the sauce.


Serve with toothpicks as a street food–style snack or over instant ramen.


Either way, douse in Sriracha sauce.


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