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Zindrew Garlic Chili Curry Fish Balls

Posted by Andrew Lee on
Zindrew Garlic Chili Curry Fish Balls

Curry fish balls are a beloved dish known for their bold flavors. These savory bites in a rich, spicy curry sauce are a favorite snack for many. Today, we're sharing a yummy recipe that brings this delightful dish to your kitchen, enhanced by the spicy flavors of Zindrew Crunchy Garlic Chili Oil.

Ingredients:

ingredients to make zindrew hong kong curry fish balls on a counter top 
  • 1 shallot, finely chopped
  • 2 tbsp of chou su paste
  • 2 tbsp of curry powder
  • 2 tbsp of oyster sauce
  • 2 tbsp of Zindrew Crunchy Garlic Chili Oil (OG or X Batch)
  • 2 tbsp of coconut cream
  • 1 pound of fish balls (available at Asian grocery stores)

Instructions:

  1. Sauté the Shallot: Begin by finely chopping one shallot. In a large pan or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped shallot and sauté until it becomes translucent and fragrant, about 2-3 minutes. This will form the aromatic base of our curry sauce.

  2. Create the Curry Base: Add 2 tablespoons of chou su paste to the pan with the sautéed shallot. Stir to combine and cook for another 2 minutes to release the paste's robust flavors and aromas. Then, sprinkle in 2 tablespoons of curry powder and stir well to ensure it evenly coats the mixture. Curry powder is key to the dish's signature flavor, infusing the sauce with its rich, spicy notes.

  3. Incorporate the Fish Balls and Sauces: Add the fish balls to the pan, stirring to coat them evenly with the aromatic mixture. Allow them to cook for about 5 minutes, stirring occasionally so they begin to absorb the flavors. Follow with 2 tablespoons of oyster sauce, which adds a savory depth and a touch of sweetness, and 2 tablespoons of Zindrew Crunchy Garlic Chili Oil, which provides a robust, spicy kick that elevates the dish. Stir everything together thoroughly.

  4. Finish with Coconut Cream: Finally, add 2 tablespoons of coconut cream to the pan. Coconut cream lends a creamy texture and a subtle sweetness that balances the spice from the chili oil and curry powder. Stir everything together and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  5. Serve and Enjoy: Once the sauce has thickened and the fish balls are thoroughly cooked, remove them from the heat. Skewer the fish balls for an authentic street food experience, or serve them directly in a bowl with the rich curry sauce drizzled over the top.

Why Zindrew Garlic Chili Oil?

Zindrew garlic chili oil is is a flavor powerhouse Made from garlic and chili peppers, it delivers a bold, spicy kick that's perfect for elevating a variety of dishes. In this recipe, Zindrew adds a unique depth of flavor that complements the traditional ingredients, making these curry fish balls  irresistible.

Tips for the Perfect Curry Fish Balls:

  • Fresh Ingredients: Use fresh shallots and high-quality fish balls for the best flavor.
  • Control the Heat: Adjust the amount of curry powder and Zindrew garlic chili oil to suit your spice tolerance.
  • Simmer Time: Allow the sauce to simmer long enough for the flavors to meld but not so long that it becomes too thick.

Serving Suggestions:

 

Curry fish balls are a versatile dish that can be enjoyed in various ways:

  • As a Snack: Skewer the fish balls and serve them as a savory snack.
  • With Rice: Serve over steamed rice for a more substantial meal.

No matter how you choose to enjoy them, Zindrew Garlic Chili Curry Fish Balls with Zindrew Crunchy Garlic Chili Oil are sure to become a favorite. This recipe not only brings bold, delicious flavors to your home but also showcases the exceptional taste of Zindrew garlic chili oil. Try it today and experience the fusion of spices and aromas that make this dish a true delight!

[[ recipeID=recipe-8lxsbx2u8, title=Zindrew Garlic Chili Curry Fish Balls ]]

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Zindrew Garlic Chili Curry Fish Balls

Servings: 3 1 skewer

Keywords:

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 1 lb fish balls
  • 1 shallot, finely chopped
  • 2 tbsp chou su paste
  • 2 tbsp curry powder (adjust to your liking)
  • 2 tbsp oyster sauce
  • 2 tbsp Zindrew Crunchy Garlic Chili Oil
  • 2 tbsp coconut cream

Instructions

  1. Begin by finely chopping one shallot. In a large pan or wok, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped shallot and sauté until it becomes translucent and fragrant, about 2-3 minutes.
  2. Add 2 tablespoons of chou su paste to the pan with the sautéed shallot. Stir to combine and cook for another 2 minutes to release the paste's robust flavors and aromas. Then, sprinkle in 2 tablespoons of curry powder and stir well to ensure it evenly coats the mixture.
  3. Add the fish balls to the pan, stirring to coat them evenly with the aromatic mixture. Allow them to cook for about 5 minutes, stirring occasionally so they begin to absorb the flavors. Follow with 2 tablespoons of oyster sauce,2 tablespoons of Zindrew Crunchy Garlic Chili Oil. Stir everything together thoroughly.
  4. Finally, add 2 tablespoons of coconut cream to the pan. Stir everything together and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  5. Once the sauce has thickened and the fish balls are thoroughly cooked, remove them from the heat. Skewer the fish balls for an authentic street food experience, or serve them directly in a bowl with the rich curry sauce drizzled over the top.