← Nouns Cooking · Chinese

Ingredients

• 400 g Fish balls
• 400 g Daikon radish, peeled and cut into chunks
• 2 tbsp neutral oil
• 2 Shallot, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp mild curry powder
• ½ tsp Chilli powder (optional)
• 500 ml chicken stock
• 1 tbsp light soy sauce
• 2 tsp Sugar
• 4 tbsp evaporated milk (or coconut milk)
• 1 tbsp cornflour mixed with 2 tbsp water

Method

1. Simmer the daikon in boiling water for 10 min, until a skewer goes in easily, then drain.
2. Heat the oil in a saucepan over medium heat and fry the shallot, garlic and ginger for 2 min, until soft.
3. Add the curry powder and chilli powder and stir for 30 seconds, until fragrant. Do not let the spices burn.
4. Pour in the stock, add the soy sauce and sugar, then the daikon and fish balls. Simmer for 10–12 min, until the fish balls are plump and hot through.
5. Stir in the evaporated milk, then the cornflour mix, and simmer for 1–2 min until the sauce is thick enough to coat. Thread onto skewers and spoon over extra sauce.

Tips

• Contains fish, milk and wheat. Squid pieces or fried tofu make good additions.
• For the street-stall edge, add a spoonful of satay sauce with the milk.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Christine's Recipes