Authentic Asian Sauces
Curry Fish Ball and Radish
What You Will Need
Ingredients
- 1 packet of Fish ball
- ½ Radish
Sauce Mix
- 115g Lee Kum Kee Local Street Style Fish Ball Sauce (Half bottle)
- 20g Lee Kum Kee Chu Hou Paste
- 20g Lee Kum Kee Chiu Chow Style Chilli Oil
- 10g Lee Kum Kee Chicken Bouillon Powder
- 20g Lee Kum Kee Panda Brand Oyster
- 500ml Cold Water
Made with
Lee Kum Kee products
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How to make it
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Boil the radishes for about 10-15 minutes with ¼ tablespoon of salt until they become soft.
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After the radishes have become soft, put them into a bowl of cold water and place them in the fridge overnight.
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Prepare the Fish Ball Sauce.
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Boil the Fish Ball sauce and the cold water.
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Prepare two pots and divide the Fish Ball sauce evenly between them. Next, place the fish balls and radish in a separate pot and use a low heat to boil them separately.
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Prepare the curry drizzle sauce (100g Fish Ball sauce : 20g water) in advance for serving.