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Fish Ball Soup Recipe


300 gms Spanish Mackerel
1 tsps tapioca flour
1 ½ tsps salt
150 gms choy sum (mustard greens)
10 strands so hoon
1 tsp preserved cabbage
4 tbsps cooking oil
2 cloves garlic — chopped
5 cm ginger — sliced
1 tbsp soy sauce
Pepper to taste


Clean and fillet the fish. Scrape off the flesh with a tablespoon. Knead the fish flesh well on a chopping board using the flat side of a kitchen knife until smooth.

Add tapioca flour and 1 tsp salt and work it in with 4-5 tbsps water until you get a soft and sticky paste.

Wet your hands and shape the fish balls. Dip each ball in salt water before placing it on a plate.

Wash the mustard greens and cut into 5 cm lengths. Wash the preserved cabbage and soak the so hoon.

Heat oil and fry the garlic until golden brown. Remove and set aside.

Make fish stock. Lightly brown the ginger slices and fry the fish bones and skin for 2 minutes. Add in 4 cups water and ½ tsp salt. Simmer for 30 minutes.

Strain the fish stock, return to saucepan and bring to boil. Add the fish balls.

When the soup boils, add the mustard greens, so hoon and preserved cabbage. Bring to boil again.

Remove from heat, season well with soy sauce, salt and pepper.

Serve hot as a starter garnished with the browned garlic.

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