Handmade Fish Ball Soup Recipe

Chinese soup is quite different from Western and Traditional Muslim Soups.

Most of Chinese soups are clear base soup wit less ingredients, focus of the soup

natural flavor that helps to replenish lost of water in your body.

My mom used to boil Chinese soup daily because she wanted to train us to reduce

drinking water or sodas while having meal.

You see, Chinese consume white rice with main course dish and side dishes for all

meals throughout the day.

Basically, most of the recipes are stir fry, deep fried and lack of stew dishes.

Hence, soup of the day with handmade fish balls is the best complementary dish that

serves nutritious drink to quench your thirst instead of drinking sodas or water.

Most of Chinese soup contents are ready-made fish balls that you can buy from

supermarket, large packet that you can make a 4-5 times of soup in a month.

If you are lazy to handmade fish balls, you can buy ready-made fish balls, squid balls,

chicken meat balls and even vegetable balls for various varieties in your soup.

However, in this article, I would recommend you to try your hands on handmade fish

balls instead which is easy to prepare with these ingredients:

-White flesh fish

-Tapioca flour

-Vegetables

-seasoning

How to prepare remove the fish meat

Some people prefer cod fish because it has less fish bones compare to Red Snapper or

SPanish mackerel.

However, it is difficult to but white fish cod here. So, I bought 2 Spanish mackerel

instead, cleaned and removed the tiny bones .

I used the stainless steel spoon to scrape off the fish white meat well and the

remainder meat stucked in between the large fish bones, it is wise to use the tip of a

small kitchen knife to dig and scrape them off.

Mashing the raw white flesh into a fine paste before adding tapioca flour and

seasoning to enhance the flavor. You will find that this Spanish mackerel fish does not

give out the fishy awful odor at all.

How to cook Fish Balls Soup

Ingredients

-300g Spanish mackerel fish-cleaned, remove tiny bones

– 1 tsp tapioca flour

-1 tsp salt and pepper

– a few stalks of mustard greens-washed

– a small packet of so hoon

-1 tsp preserved cabbage

– 2 cloves garlic-chopped

– 5cm ginger-sliced

– tbsp light soy sauce

– water for soup

–  1 stalk coriander leaves

-a few sticks of carrots

Method

1. Clean the fish and remove any tiny bones. Scape off the fish meat with a spoon.
2. Use a sharp pointed kitchen knife to scrape off any remainder fish meat off the large fish bones.
3. Mash the fish meat well a knife on the chopping board.
4. Transfer the mashed fish meat to a small bowl.
5. Add in tapioca flour, salt, pepper and light soy sauce. Mix well into a fine paste.
6. Wet your hands and shape the fish balls. Poke in 1 carrot stick into each fish ball.
7. Dip each fish ball into salt water before placing it on a plate.
8. Wash the mustard greens and cut into 5cm lengths. Was the preserved cabbage and soak the so hoon.
9. Heat up a soup pot with a little oil. Saute the garlic until golden brown. Remove and set aside.
10. To make the fish stock, lightly brown the ginger and fry the fish bones for 2 min.
11. Add in almost half pot of water, add salt and simmer for 20min.
12. Strain the fish stock.
13. Bring to boil again, adding in the prepared fish balls.
14. When the soup boils,  add in mustard greens, so hoon, preserved cabbage.
15. When the fish balls begin to float at the top of the soup, they are cooked.
16. Season with light soy sauce and pepper before turning off heat.
17. Garnish with chopped coriander leaves or chinese parsley before serving in individual bowl.

What is so hoon

So hoon is also known as “cellophane noodles” or glass noodles. However, locally we called it “tang hoon” in Chinese.

So hoon is transparent noodle, dried and bundled into oval shape.

It is made from mung bean starch or potato starch.

Remember that so hoon is DIFFERENT from rice vermicelli ( also known as bi hun )

Rice vermicelli is made from rice instead of starch.

In addition, so hoon will turned soft, delicate and still in transparent color compare to rice vermicelli that turned white when cooked in hot water.

More recipes

Pak Choy Soup with Tofu

Chicken Noodle Soup

Mustard green soup

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