Curried Fishballs


When I was traveling in Asia this past summer, I explored many foods from street markets and hawker stalls. One item I really enjoyed was curried fishballs. But how do I get them after I’m home? Well here’s a recipe from the streets of Asia to my home and yours!

1 tsp olive oil (or other cooking oil)
2-3 tbsp curry powder (depending on taste; optionally use curry paste)
3 cloves garlic, minced
1 shallot, minced (the shallot should be about 1½ inch in diameter)
¼ cup water (or vegetable or chicken stock)
1 tsp hoisin sauce
1 tsp soy bean paste
1 tsp soy sauce
1 tsp sugar
5-6 fishballs, fresh or frozen (shrimp balls or cuttlefish balls work as well; about 1½ inch in diameter)
2-4 pieces fried tofu (in refrigerated or frozen Asian grocery aisle)
¼ cup sugar peas or snap peas (rinsed and strings removed)

Mi Aroma Rice Cooker  1-2 servings

Add olive oil to inner pot of Mi Aroma Rice Cooker. Cover securely and select “white rice” setting. Set a timer for 4 minutes. After time has passed, carefully open the cover (be careful of hot steam) and add curry powder. Stir briefly in hot oil and then add garlic and shallots, then securely replace cover and set timer for 5 minutes. Combine water, hoisin sauce, soy bean paste, soy sauce, and sugar in a small bowl and set aside.

When time has passed, carefully open the cover. The cooker should still be in “white rice” mode. Stir briefly and then add combination of water and other ingredients. Add fishballs and fried tofu. Cover securely and again set timer for an additional 12 minutes.

When 12 minutes have passed, carefully open the cover. Stir fishballs and tofu to coat them with sauce. Add sugar peas on top and replace cover for an additional 3 minutes. Turn off cooker and serve.

Over To You
What’s your version of fishballs? Share and inspire us.

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