This classic Hong Kong street food of chewy fish balls simmered in curry sauce gets a turn on a smoky grill.
Ingredients
1 (10 to 11-ounce) package fully cooked Asian fish balls (regular or fried, or a combination) (see Recipe Notes)
6 (10 to 12-inch) skewers
3 to 4 cloves garlic
1/4 cup canned full-fat coconut milk
2 teaspoons curry powder
2 teaspoons fish sauce
1/2 teaspoon granulated sugar
1/8 teaspoon kosher salt
4 to 6 large scallions
Vegetable oil, for oiling the grill
Instructions
If using frozen fish balls, thaw 1 (10 to 11-ounce) package in the refrigerator for 1 to 2 days.
If using wooden or bamboo skewers, soak 6 in water while you marinate the fish balls and heat the grill.
Mince 3 to 4 garlic cloves until you have 1 tablespoon and place in a medium bowl. Add 1/4 cup coconut milk, 2 teaspoons curry powder, 2 teaspoons fish sauce, 1/2 teaspoon granulated sugar, and 1/8 teaspoon kosher salt, and stir until combined.
Trim 4 to 6 large scallions, then cut the whites and light green parts crosswise 1 1/2-inch pieces until you have a few pieces less than the number of fish balls; reserve the dark greens parts for another use.
Add the scallions and fish balls to the curry mixture and toss to combine. Let sit at room temperature for at least 20 minutes and up to 1 hour. Meanwhile, heat an outdoor grill for direct, medium heat (about 350ºF).
Assemble the skewers: Starting and ending with a fish ball, alternate threading the fish balls and scallion pieces crosswise onto each skewer, they can be touching. Place on a baking sheet.
When the grill is ready, scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill grates in a single layer at least 2-inches apart. Cover and grill until grill marks form on the bottom, 2 to 3 minutes. Flip the skewers, cover, and continue to grill until the fish balls are heated through and charred in spots, 2 to 3 minutes more.
