Curry Fish Ball with Padang Sauce

Golden fried curry fish balls tossed in savory Padang sauce, combining sweet, spicy, and umami flavors in every bite.

Servings: 2 - 3 Portions

Ingredients

Main Ingredients:

• 12–15 curry fish balls

• Cooking oil (for frying)

  
  

Sauce:

• 3 cloves garlic (finely minced)

• ½ onion (finely chopped)

• 3 tbsp chili sauce

• 2 tbsp tomato sauce

• 1 tbsp oyster sauce

• 1 tsp sweet soy sauce

• ½ tsp sugar

• ¼ tsp ground black pepper

• 100 ml water

  
  

Thickener:

• 1 tsp cornstarch + 1 tbsp water (mix well)

  
  

Optional (for extra heat):

• ½–1 tsp chili powder

• 2 red chilies (sliced)

Instructions

Fry the Fish Balls

• Heat oil in a pan over medium heat.

• Fry the curry fish balls until golden brown.

• Remove and drain.

• You may cut them in half to help the sauce absorb better.

  
  

Make the Padang Sauce

• Heat 1 tbsp oil in a pan.

• Sauté garlic and onion until fragrant and slightly soft.

• Add chili sauce, tomato sauce, oyster sauce, and sweet soy sauce.

• Pour in the water.

• Add sugar, black pepper, and chili (if using).

• Stir well and let simmer for about 2–3 minutes.

  
  

Combine

• Add the fried fish balls into the sauce.

• Stir until evenly coated.

• Pour in the cornstarch mixture.

• Stir continuously until the sauce thickens and becomes glossy.

Cooking Tips

• Do not overcook after adding cornstarch — the sauce will become too thick.

• Add a small knob of butter at the end for extra richness (optional).

• Garnish with chopped spring onions for a fresh finish.

  
  

Serving Suggestion

• Serve hot.

• Sprinkle with sesame seeds (optional).

• Enjoy on its own or with warm steamed rice.