Fishballs are a common ingredient in Asian cooking. They make this a really easy curry as they absorb the spices and sauces.
- 1 small daikon
- 2 tbsp vegetable oil
- 1 brown onion, finely chopped
- 5 garlic cloves, finely chopped
- 2-cm piece ginger, finely chopped
- 1 tsp ground turmeric
- 2 tbsp Keen’s curry powder
- 2 tbsp sha cha sauce
- 2 tbsp chu hou sauce, or hoisin sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 400 g fried fishballs (available from Asian grocers)
- 1 tbsp cornflour in 125 ml (½ cup) cold water
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.
- Peel the daikon and cut into 5-cm irregular pieces. Place into a saucepan of cold water and bring to a simmer. Simmer for 20 minutes or until tender, then drain.
- Heat a wok over medium heat. Add the oil and onion and fry for 1 minute, then add the garlic and ginger and fry for another minute. Add the turmeric, curry powder, sha cha sauce and chu hou sauce and fry for a few seconds or until fragrant. Add 750 ml (3 cups) water and bring to a simmer. Add the oyster sauce and sugar and taste to adjust the seasoning if necessary.
- Add the daikon and fishballs, then reduce the heat to low and simmer for a couple of minutes or just until the fishballs are puffed. Stir in as much of the cornflour mixture as needed to thicken the sauce. Serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.