Meals and Courses

Asian Fishball Soup

cook 20 mins
  • 1.5 litres (2 1/2 pints) light fish or chicken stock
  • 1.5-cm (3/4-inch) piece of fresh root ginger, peeled
  • 2 garlic cloves, peeled
  • 1 red chilli, halved
  • 4 tablespoons Shaoxing wine or dry sherry
  • 300 g (10 oz) skinless haddock fillet, cubed
  • 1 egg white
  • 4 tablespoons rice flour
  • 1 tablespoon soy sauce
  • 2 pak choi, sliced
  • 150 g (5 oz) dried medium egg noodles
  • 150 g (5 oz) canned bamboo shoots, drained
  • 2 spring onions, sliced
  • Heat the stock in a large saucepan. Add the ginger, garlic, 1 chilli half and the Shaoxing wine or sherry and simmer while you make the fishballs.
  • Place the fish, egg white, rice flour and soy sauce in a food processor and whizz until really smooth. Lightly wet your hands, then shape into walnut-sized balls.
  • Remove the ginger, garlic and chilli from the stock. Add the fishballs and cook for 3 minutes.
  • Add the pak choi to the stock and simmer for 5 minutes. Meanwhile, cook the noodles according to the pack instructions. Drain, then stir into the soup along with the bamboo shoots and heat through.
  • Ladle into serving bowls and top with the remaining chilli, finely chopped, and the spring onions.
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