Fish Ball Noodle Soup

Try this classic noodle soup recipe by Ann Lian from Family Kitchen with Sherson.

Ease of Cooking

Method of Cooking

Prep Time
10 minutes

Cooking Time
1 hour 30 minutes

1 - 2 servings


  • 1 mackerel fish (tenggiri bunga) (approx. ½ kg)
  • 0.1 pound ginger
  • 2 tablespoons corn starch
  • 1 egg
  • 0.3 cup water
  • ½ teaspoon salt
  • 2 dashes sugar
  • ½ teaspoon white pepper powder
  • 3 yellow onion
  • 2 stalks celery
  • 1 carrot
  • 1 coriander root
  • 1½ tablespoons preserved cabbage
  • 0.04 pound bean sprout
  • 0.1 pound baby spinach


  1. Crush the ginger and put into the 60ml water to allow the ginger to release its flavour.
  2. Debone the fish by slicing the fish horizontally from the tail to the head twice to separate its flesh and bone. Keep the bone for stock later.
  3. Scrap the flesh from the fish and put in a bowl.
  4. Add the salt, sugar and white pepper powder and ginger water and stir well.
  5. Use your bare hands to knead the flesh until it forms a paste (for about 10 to 15 minutes).
  6. Toss the paste up and down vigorously several times to give the paste a springy texture.
  7. Add the egg and corn starch and mix the paste well.
  8. Toss again a few times.
  9. Heat up the oil in the wok until its ready for high heat frying.
  10. Grab small amount of the paste each time on your palm.
  11. Gently squeeze out the paste through the thumb and index finger to form a ball and scoop with a metal spoon and fry them in the oil until its golden brown.
  12. For the stock, in a large stock pot, add in approx. 4 litres water, yellow onion, celery, carrot, coriander root and the fish bone and boil for at least 90 minutes.
  13. Scoop out 2-3 ladles of stock, add in preserve cabbage.
  14. On an empty bowl, add in glass noodle, bean sprout and baby spinach. Scald the noodle a couple of times. Lastly, add in as many fish ball as you desire into the bowl.
  15. Fry the fish roe from the remaining oil from frying the fish ball (optional).

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