Rose’s Kitchenette

Homemade Fish Ball Soup

Ingredients For Making Fish Balls:

1 Spanish Mackeral (about 600gm)

Solution A:  1 tbsp water + 1/2 tsp salt

Solution B: 

100ml water

1 tsp salt

a dash of pepper

1 tbsp cornflour

Method:

1.  Clean fish, wipe dry and fillet with a sharp knife.

2.  Scrape out the flesh from the skin and bones with a metal spoon.

3.  Place the fish flesh on a wooden chopping board.  Pound the fish flesh with the back of a chopper until very fine, adding salt Solution A, a little at a time.

4.  Place the fish paste in a big bowl,  stir in one direction until very sticky, adding Solution B while stirring.

5.  Take handfuls of the fish paste and throw it against the sides of the bowl till the paste becomes springy.

6.  Grease hands and fingers with a little oil.  Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.

7.  Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1 tsp salt.  Leave the fish balls to soak in the salt water for 1/2 hour.

Ingredients For Soup:

Bones and skin of fish

Fish Balls

1500ml water

1 small head Iceberg lettuce

1 stalk spring onion, shredded

1 tbps preserved radish ‘tong choi’

Seasoning:

1 tsp salt

2 tsp light soya sauce

Method:

1.  Pan-fry the fish bones and skin till golden brown.

2.  Bring 1500ml water to a boil, add the fried fish bones and skin and simmer over low heat for 1 hour.

3.  Strain the fish stock into a pot and bring to a boil.  When boiling, add the fish balls and cook over a slow fire till they float to the top.  Add seasoning to taste.

4.  Add ‘tong choi’ and shredded lettuce.  Sprinkle with shredded spring onions.

(2 votes, average: 5 out of 5)

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August 14th, 2007 Posted by rose | Soups | 3 comments