Fish Ball Soup

Ingredients

1 Spanish Mackerel
1 teaspoon tapioca flour
1/2 teaspoon salt
1/2 pound mustard greens (choy sum)
10 strands so hoon (fine transparent noodles)
inch must be soaked hot water for at least two minutes before using) (2 to 3)
1 teaspoon preserved cabbage
1 teaspoon oil
2 cloves garlic chopped
2 inches ginger sliced
1 teaspoon soy sauce
Pepper to taste

Preparation

1
Method:Clean and fillet the fish. Scrape off the flesh with a tablespoon. Knead the fishflesh well on a chopping board using the flat side of a kitchen knife until smooth.
2
Add tapioca flour and 1 tsp. salt and work it in with 4-5 tbs 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.
3
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.
4
Lightly brown the ginger slices and fry the fish bones and skin for 2 minutes. Add in 4 cups water and half tsp. salt. Simmer for 30 minutes. Strain the fish stock, return to saucepan and bring to boil. Add the fish balls.
5
When the soup boils, add the mustard greens, so hoon and preserved cabbage. Bring to boil again.
6
Remove from heat, season well with soy sauce, salt and pepper. Serve hot as a starter, garnished with the browned garlic.

Tools

 



Yield:

1.0 servings

Added:

October 1, 2010

Creator:

Anonymous

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