Braised fish ball soup, a comforting and nutritious dish, is beloved for its tender texture and umami-rich broth. Here’s a simple guide to crafting it at home.
Ingredients:
500g fresh mackerel or Spanish mackerel, deboned; 2 tbsp ginger, minced; 1 tbsp scallions, chopped; 1 egg white; 2 tbsp starch; Salt, 1 tsp white pepper; 1L water or fish broth; 1 carrot, julienned; 1 handful of bok choy; 1 tsp sesame oil.
Steps:
1. Prepare the fish paste: Mince fish finely, then pound with a cleaver until sticky. Add ginger, scallion, egg white, starch, salt, and pepper. Mix vigorously until the paste thickens.
2. Shape the balls: Wet hands, scoop a tablespoon of paste, and roll into 2cm balls. Drop into cold water to firm up.
3. Cook the soup: Bring fish broth or water to a simmer. Add carrots, cook 3 minutes. Gently slide in fish balls, simmer on low for 5 minutes until they float.
4. Finish and serve: Add bok choy, cook 1 minute. Season with salt, a dash of sesame oil, and garnish with extra scallions.
Tips: For extra flavor, soak fish balls in ice water before cooking for a bouncier texture. Pair with steamed rice for a hearty meal. Enjoy this warm, flavorful soup that’s perfect for any season!
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