Fish Ball Noodle Soup
Fishball noodles are a much-loved dish that's enjoyed any time of the day. Here’s how to make your own bowl with springy fish balls!
Let's start cooking!
Step 1 - Soak crushed ginger in water
In a small bowl, soak crushed ginger in 60 ml water.
Step 2 - Scrape fish flesh from skin
- Using a spoon, scrape the flesh from the fish and place into a large bowl.
Step 3 - Make fish paste
To the large bowl, add 2 tsp salt, ½ tsp sugar, ½ tsp white pepper powder and water from soaking the ginger.
Knead the flesh for about 10 minutes until it forms a paste.
Throw the paste vigorously into the bowl several times.
Step 4 - Add egg and cornstarch to fish paste
- Add egg and cornstarch and mix until well combined. Throw again a few more times.
Step 5 - Form fish ball shape
In a pot on high heat, heat up enough oil for deep-frying.
Grab a palm sized amount of the paste each time on your palm.
Gently squeeze out the paste through the thumb and index finger to form a ball and scoop with a metal spoon.
Step 6 - Deep-fry fish balls
- Deep-fry for 3 to 5 minutes, until it’s golden brown.
Step 7 - Make stock
In a large pot, add 4 L water, yellow onion, celery, carrot, coriander root and the fish bone.
Let it boil for at least 90 minutes.
Step 8 - Make noodles soup
In a separate small pot, add 3 ladles of stock and preserved cabbage.
In the pot, add in glass noodles, bean sprouts and baby spinach for 2 minutes.
Plate and serve!
Transfer noodles soup into serving bowl and add in desired amount of fish balls into the bowl. Serve hot.