Curry fish balls 咖喱鱼蛋
Curry fish balls is featured among the local specialties of Hong Kong.
Small fish balls simmer in a curry sauce. Ask for less sauce if you prefer a milder street snack.
How it is made
Fish-paste balls are cooked and held in a curry-flavored sauce until hot throughout. Stalls may offer different sauce strengths or a choice of plain and fried-style balls.
Flavour & texture
The balls are bouncy and smooth, with a mildly fishy base beneath the salty, aromatic curry. Heat varies considerably.
Local roots & traditions
Curry fish balls are a familiar Hong Kong street snack, often sold in cups or on skewers.
How to order Curry fish balls
Start with a small portion and ask how spicy the sauce is before it is ladled over.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Stuffed three treasures 煎酿三宝 →
Pieces of eggplant, pepper and tofu are filled with fish paste and pan-fried or shallow-fried. Diners can choose a combination rather than receiving exactly the same three pieces everywhere. The fish paste is springy, eggplant becomes soft, pepper stays firmer and tofu adds a mild center. Sauces bring sweetness or heat.
Egg waffles 鸡蛋仔 →
An egg-based batter is poured into a hinged mold with rounded pockets and cooked into a connected sheet. Airing the finished waffle briefly helps the outer surface crisp. The bubbles have crisp edges and soft, lightly eggy centers, with a gentle sweetness that can be obscured by heavy toppings.
Questions before you order
What name should I show when ordering?
Show 咖喱鱼蛋 for Curry fish balls. Start with a small portion and ask how spicy the sauce is before it is ladled over.
Sources & reading
Recipes and servings vary between kitchens.