Quick Answer

This recipe is not for curry fish balls, but rather a home-style Hong Kong method for braised daikon radish. First, the daikon radish is cooked until it starts to become translucent. Then, it's braised with ginger, garlic, oyster sauce, light soy sauce, and a little dark soy sauce to create a savory and umami flavor. Finally, the pie-shaped fish balls are added and simmered over medium-low heat until cooked through, preserving their springy texture. If the product packaging includes specific defrosting or heating instructions, those should be prioritized. If it indicates that it can be cooked directly from frozen, no defrosting is necessary.

Ingredients

• Pie-shaped fish balls 300g
• Daikon radish 500g
• Ginger 4 slices
• Garlic 2 cloves, smashed
• Green onion 1 stalk, cut into sections
• Cooking oil 1 teaspoon
• Oyster sauce 1 tablespoon
• Light soy sauce 1 teaspoon
• Dark soy sauce 1/2 teaspoon
• Rock sugar 1/2 teaspoon
• Water 350 ml
• White pepper 1/8 teaspoon

Instructions

1. Prepare the fish balls first

   Read the defrosting and heating instructions on the packaging first. If the packaging allows direct cooking from frozen, use them directly; if defrosting is required, thaw them slowly in the refrigerator before cooking. Do not judge if the fish balls are cooked solely by their appearance.

2. Cut the daikon radish

   Peel the daikon radish and cut it into half-moon or roll-cut pieces, about 3 cm thick. Try to keep the sizes consistent to ensure even cooking. Slice the ginger, smash the garlic, and cut the green onion into sections.

3. Cook the radish first

   Add about 350 ml of water, ginger slices, and green onion sections to a pot. Bring to a boil over high heat, then add the daikon radish. Continue to cook over medium heat for about 8 to 10 minutes. When the edges of the radish start to become translucent and you can insert a chopstick with a little resistance, it's ready.

4. Sauté aromatics

   Heat 1 teaspoon of oil in another wok over medium heat. Add the smashed garlic and sauté for about 30 seconds until fragrant, but do not brown. Add oyster sauce, light soy sauce, dark soy sauce, and rock sugar. Reduce heat to medium-low and stir-fry for about 20 seconds to allow the seasonings to blend with the garlic aroma.

5. Braise the radish to absorb flavor

   Pour the semi-translucent radish and about 350 ml of its cooking water into the wok. Add white pepper. Bring to a boil over high heat, then reduce to medium-low, cover, and braise for about 7 minutes. Stir once during this time. When the radish becomes translucent and a chopstick can easily penetrate its center, it means it has absorbed the basic flavors.

6. Add fish balls and simmer

   Add the pie-shaped fish balls, ensuring the sauce covers about half to two-thirds of them. Maintain a gentle simmer over medium-low heat for about 6 to 8 minutes, gently turning them over once or twice. Avoid boiling vigorously for a long time, as this can cause the fish balls to over-expand and lose their springy texture.

7. Check for doneness and reduce sauce

   Finally, turn the heat to medium and cook for about 1 to 2 minutes to slightly reduce the sauce. The center of the fish balls should be thoroughly heated; if using a food thermometer, the thickest part should reach at least 75°C. If no thermometer is available, cook until the entire fish ball is piping hot and the center is no longer cold or undercooked. Turn off the heat and let it rest for 2 minutes before serving.

FAQs

Can pie-shaped fish balls be cooked directly from frozen?

Refer to the packaging instructions first. The Centre for Food Safety in Hong Kong states that some small frozen foods, like fish balls, can be boiled directly from frozen. However, frozen processed foods should not be judged as cooked solely by appearance; if the packaging requires thawing, follow those instructions.

Why shouldn't fish balls be continuously boiled over high heat?

Fish balls need to be cooked through, but prolonged vigorous boiling can cause them to over-expand, making their texture loose or hard. This dish first softens the radish, then uses medium-low heat to allow the fish balls to absorb the flavor, which is a more reliable cooking method.

To what extent should the daikon radish be cooked before adding fish balls?

The chopstick test is the most practical: when a chopstick can be inserted into the center of the radish with a little resistance, and the edges of the radish are semi-translucent, it's suitable to add the fish balls. Adding fish balls too early will result in under-flavored radish; adding them too late can easily overcook the fish balls.

What can I pair this braised radish and fish balls with?

It's best paired with white rice, oil noodles, or Hong Kong-style thin noodles. If you prefer a lighter meal, you can add a plate of blanched choy sum. If serving it as a noodle shop-style dinner, you can drizzle a small amount of the braising sauce over the noodles, then add the fish balls and radish.