Creamy Gold Fishball

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6-8


500 gMUSHROOM Frozen Fried Fish Ball (S), thawed
4salted egg yolk, steamed for 5 minutes and mashed
3 cloves garlic, finely chopped
300 mlevaporated milk
3kaffir lime leaves, slice thinly
2 tspsugar
2 tbspbutter
1 tbspoil
Fresh chillies, sliced
Kaffir lime leaves


  1. In a deep pan, heat up the oil and butter and sauté the garlic until fragrant.
  2. Add in the mashed salted egg and evaporated milk. Stir continuously. When it bubbles and thickens, add in MUSHROOM Frozen Fried Fish Ball and mix well.
  3. Add in sugar and stir for a couple of minutes, making sure to coat every MUSHROOM Frozen Fried Fish Balls well.
  4. Remove from the heat and add in the kaffir lime leaves.
  5. Before serving, garnish with coriander, fresh chillies and kaffir lime leaves.


QL Chef Tip:

  • For extra heat, add in Bird’s eye chili.


To find out more about MUSHROOM products and where to purchase, click here.


About the author