Fish Ball with Spicy Curry Sauce
Fish ball 1 lb
Shallot 3 tbsps
Tianjin preserved vegetable 冬菜 50 g
Curry powder 3 tsps
Chilli powder 1 tsp
Brown sugar 2 tbsps
Japanese miso 1 tbsp
Ground bean sauce 磨豉醬 1 tbsp
Shaoxin wine 2 tbsps
Wash and drain preserved vegetable.
Heat 1 tablespoon oil in a fry pan over medium heat. Stir in shallot and preserved vegetable. Add curry powder, chilli powder and fry for one minute.
Add fish ball, fry for one minute and add 150ml hot water with ground bean suace, miso, sugar, and shaoxin wine. Close lid and simmer for 10 minutes over low-medium heat. Ready to serve.