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Ingredients
- Serves 3-4 people
500g fresh Indo-Pacific King Mackerel (Tenggiri Bunga), innards removed and cleaned
40g ginger, skin removed
2 tbsp corn starch
1 egg
60ml water for the ginger
½ tbsp salt
½ tsp sugar
1 tsp ground white pepper
500ml vegetable oil for frying the fishballs
1 ½ tbsp preserved cabbage
20g bean sprouts
30g baby spinach
4 portions of glass noodles (bean vermicelli)
broth:
4 L water for the broth
1 pc chicken carcass
3 large yellow onions
2 stalks celery
1 medium carrot
1 coriander root
Fishball Noodle Soup
Fishball Noodle Soup is one of those comforting dishes that you won’t mind eating over and over again. I used to see home cooks preparing their own fish balls when I was young, but it looked very tiring so I wasn’t too keen on making them at first. I only came up with this recipe when my family lived in Ivory Coast. Bouncy fish balls served with glass noodles in a warm savory broth, this Fishball Noodle Soup offers a heartwarming taste of home with every mouthful.
- Medium
- 120 min
- 15 min
- 15 min
- 4 steps
- 19 Ingredients
- Medium
- 4 steps
- 19 Ingredients
- 120 min
- 15 min
- 15 min
Instructions
-
Prepare the fishballs
- Prepare the ginger water by crushing the ginger with the flat side of a knife or mortar and pestle. Soak the crushed ginger in 60ml water, so it can release its flavors.
- Debone the fish by slicing the fish horizontally from tail to head, to separate its flesh from the bone. Keep the bones and off cuts from the fish to make fish stock later. If there are fish eggs present, set them aside for frying later.
- Place the filleted fish skin side down on your chopping board. Using a metal spoon, scrape the flesh from the fish and put it in a mixing bowl.
- To the mixing bowl, add the salt, sugar, white pepper. Mix well to combine.
- As you knead the fish paste, add the ginger water a little at a time. Make sure the pieces of ginger do not get into the fish paste.
- Using your hands, knead the fish for about 10 to 15 minutes, until it forms a paste.
- Toss the fish paste up and down vigorously several times, this gives the paste the desired springy texture.
- Crack the egg into the paste, add corn starch, and mix well.
- Continue tossing the fish paste to make it springy.
-
Prepare the broth
- In a large stock pot, add 4L water and bring to the boil.
- Chop the celery stalks and carrot into large pieces so they will fit into your stock pot.
- Once the water is boiling, put in the yellow onions, celery, carrot, coriander root and fish bones.
- Boil for at least 90 minutes.
-
Fry the fishballs
- Heat up a pan with 100ml vegetable oil
- Grab a small amount of fish paste and place in your palm. Form a circle with your thumb and forefinger. Gently squeeze the fish paste through the circle to form a ball and scoop it with a spoon into the hot oil. In between scoops, dip your spoon into a bowl of room temperature water to ensure the fish paste does not stick to your spoon.
- Fry the fishballs until golden brown, then set them aside on a paper towel to drain excess oil.
- Optional: If you have fish eggs set aside, now’s the time to fry them up! Dip them in corn flour to get an even coating all round. It’s important to use corn flour and not regular all-purpose flour as corn flour prevents the fish roe from getting soggy later.
-
Put it all together
- To prepare the glass noodles, place them in a big bowl. Bring about 400ml water to the boil, then pour the hot water over the glass noodles. Soak them for about 5 to 10 minutes, drain the hot water and rinse them briefly in cold water to stop the cooking process. Set them aside to drain and cool.
- Scoop out 2 – 3 ladles (about 400 - 600ml) of broth into a smaller pot on medium heat and add the preserved cabbage. The soup is now ready.
- Portion the glass noodles into your serving bowls, then add about 5g raw bean sprouts and 5g raw baby spinach per portion.
- Scald each portion of glass noodles and vegetables using the hot soup and drain them.
- Pour the broth into each bowl.
- Top each bowl with about 7 to 9 fishballs per bowl.
Plate and Serve!
Optional: slice up the fried fish eggs and top each bowl up with a few slices.
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Ingredients
- Serves 3-4 people
-
500g fresh Indo-Pacific King Mackerel (Tenggiri Bunga), innards removed and cleaned
40g ginger, skin removed
2 tbsp corn starch
1 egg
60ml water for the ginger
½ tbsp salt
½ tsp sugar
1 tsp ground white pepper
500ml vegetable oil for frying the fishballs
1 ½ tbsp preserved cabbage
20g bean sprouts
30g baby spinach
4 portions of glass noodles (bean vermicelli)
-
broth:
4 L water for the broth
1 pc chicken carcass
3 large yellow onions
2 stalks celery
1 medium carrot
1 coriander root
Nutrition
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