Soups Recipes - Chinese Fish Ball Soup Recipe

Ingredients

For the fish balls:

• 450g/1lb fresh fish fillets (such as haddock, cod, whiting, or bream), boned and flaked

• 15-30ml/1-2 tbsp rice flour salt and ground black pepper

For the soup:

• 1.5 liters/6 cups fish or chicken stock

• 15-30ml/1-2 tbsp light soy sauce

• 4-6 mustard green leaves, chopped         

• 90g/3 1/2oz mung bean thread noodles, soaked in hot water until soft

For the garnish:

• 2 spring onions (scallions), trimmed and finely sliced

• 1 fresh red or green chili, seeded and finely sliced

• fresh coriander (cilantro) leaves, finely chopped

Serves 4-6

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Method:

1. To make the fish balls, grind the flaked flesh to a paste, using a mortar and pestle or food processor. Season with salt and pepper and stir in 60ml/4 tbsp water. Add enough rice flour to form a paste. Take small portions of fish paste into your hands and squeeze them to mould into balls.

2. Meanwhile, bring the stock to the boil in a deep pan and season to taste with soy sauce.

3. Drop in the fish balls and simmer for 5 minutes. Add the shredded mustard greens and cook for 1 minute. 

4. Divide the noodles among four to six bowls. Using a slotted spoon, add the fish balls and greens to the noodles, then ladle over the hot stock.

5. Garnish with the spring onions and chili and sprinkle the chopped coriander over the top.

Note: This light Chinese soup can be found in coffee shops and at the tze char stalls, where the food is ordered from the menu and cooked on the spot. Often eaten as a snack or light lunch, the soup is garnished with spring onions and fresh chilies, and the Malays often add an extra drizzle of chili sauce or chili sambal.