Balls of fresh seafood

Chinese fish balls Soup recipe


fish ball 70KBWinse Chan is a rising chef from Scotland and soon to be author of a cookbook about classic and authentic Chinese recipes, passed down from generations and inherited from the women who have influenced her cooking. She is currently working with Nee Hao Magazine to bring you a series of exclusive mouth watering recipes for you to try cooking at home.

Fish balls are popular snacks all over China, Hong Kong as well as Malaysia and Singapore. There are two types known as the yellow street food version and the white restaurant version. I have decided to make the white version for the healthier, cleaner taste with no additives.

White fish ball restaurant version- are made from better quality fish. The fish balls are larger in size and its main ingredients are white fish with no additives, boiled to retain its natural clean flavour. Served at Chinese cafes, restaurants and eaten as a compliment with noodles, added to soups, mixed with vegetables or for hotpots.

fish ballsChoice of fish- You can use any type of white fish. I prefer to use either cod or haddock.

Note:- A good white fish ball should be light, fluffy, and have an elastic springy texture. You do not want soft and mushy balls, but one with a spring to it! To achieve this texture you must lift the blended fish paste whilst smacking it down on the work surface like you are really angry! Repeat this 30-40 times. This should make the fish balls springy and light in texture.

You will need to firm up the smacked down fish paste in the fridge for an hour before rolling into balls.

Serves: 4

Prep Time: 25 minutes

Cooking Time: 9 minutes

Fridge time: 1 hour

Ingredients for Fish balls

500 grams white fish

50 ml cold water

2 teaspoons corn flour

½ teaspoon salt

4 dashes white pepper powder

Ingredients for Soup

1 ½ litres hot boiling water

200 grams mung bean noodles

1 bunch pak choi

2 tablespoons light soy sauce

1 tablespoon sesame oil

1 teaspoon chicken powder

2 sprigs spring onion

1 red Thai chilli, seeded and sliced

1 thick slice of ginger

Optional Extras

Chopped spring onions and thinly sliced chillies

Method

Soak mung bean noodles for 10 minutes in hot boiling water, drain, rinse under cold water, drain and set aside.



Share this article





Related Posts


Chinese fish balls recipe
Chinese fish balls recipe
Chinese Meatball Soup recipe
Chinese Meatball Soup recipe
Chinese style Soup recipe
Chinese style Soup recipe

Latest Posts
Chinese fruit cake cream recipe
Chinese fruit…
INTRODUCTION Christmas…
Chinese Broccoli with oyster sauce recipe
Chinese Broccoli…
This is the “real deal”…
Chinese Duck Soup Recipes
Chinese Duck…
Choi Garden Greenhills…
Chinese Birthday cake recipe Best
Chinese Birthday…
Cake vs. Noodles: How…
Spinach Soup Chinese recipe
Spinach Soup…
I was pretty much floored…
Good Chinese dishes to order
Good Chinese…
The best Chinese food…
Chinese Carrot cake Recipes Best
Chinese Carrot…
Fried Radish Cake – radish…
Asian potluck ideas
Asian potluck…
Chicken, cabbage and salad…
Chinese Beef brisket recipe
Chinese Beef…
Stewed Beef Brisket in…
Search
Featured posts
  • Chinese fish balls recipe
  • Chinese Meatball Soup recipe
  • Chinese style Soup recipe
  • Chinese Duck Soup Recipes
  • Chinese restaurant Egg Drop Soup recipe
  • Chinese Rice Noodle soup recipe
  • Chinese Noodle soup Recipes
  • Chinese Shrimp Noodle soup Recipes
  • Chinese Wonton Noodle soup Recipes
Copyright © 2024 l chinese-cuisine.eu. All rights reserved.