Sichuan spicy fish balls

Dan Hong makes a speedy sesame dressing to go with springy, bouncy fish balls, reminiscent of the ones that he had in Hong Kong.

Credit: Adrian Patra

• serves

  2-4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Ep 4

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G

Ingredients

• 200 g fish balls

Sesame dressing

• 100 g Chinese sesame paste
• 80 ml soy sauce
• 80 ml black vinegar
• 60 g sugar 

To serve

• 1 tsp green Sichuan pepper, ground
• Crispy chilli oil
• Spring onion, chopped, to garnish
• Coriander, chopped, to garnish
• Roasted sesame seeds, to garnish

Instructions

1. Add the fish balls to a pot of boiling water, and cook for 3 minutes minimum (you can leave them in the water to keep warm as they don't overcook).
   
2. Meanwhile, add all of the ingredients for the sesame dressing in a bowl, whisking continuously. Whisk until it forms a smooth paste, add a splash of water to loosen it if necessary. Taste and adjust as needed.
   
3. Place the fish balls in your serving bowl, and pour spoonfuls of the sesame dressing over the fish balls. Top with crispy chilli oil, green Sichuan pepper, spring onion, coriander and roasted sesame seeds to serve.

This recipe is from The Streets, Hong Kong on SBS Food.

Photography by Adrian Patra.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ep 4

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G