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Рецепт Fish Ball Soup
by Global Cookbook

Fish Ball Soup
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Ингредиенты

  • 1 x Spanish Mackerel
  • 1 tsp tapioca flour
  • 1/2 tsp salt
  • 1/2 lb mustard greens (choy sum)
  • 10 x strands so hoon (fine transparent noodles) must be soaked in warm water for at least two min before using) (2 to 3)
  • 1 tsp preserved cabbage
  • 1 tsp oil
  • 2 x cloves garlic minced
  • 2 x inches ginger sliced
  • 1 tsp soy sauce Pepper to taste

Инструкции

  1. Method:Clean and fillet the fish. Scrape off the flesh with a Tbsp.. Knead the fishflesh well on a chopping board using the flat side of a kitchen knife till smooth.
  2. Add in tapioca flour and 1 teaspoon salt and work it in with 4-5 tbs water till 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 till golden. Remove and set aside. Make fish stock.
  4. Lightly brown the ginger slices and fry the fish bones and skin for 2 min. Add 4 c. water and half teaspoon salt. Simmer for 30 min. Strain the fish stock, return to saucepan and bring to boil. Add in the fish balls.
  5. When the soup boils, add in 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 warm as a starter, garnished with the browned garlic.