Fish Ball Noodle Soup
Making your own fish balls is the key to keeping this soup hearty and nutritious. Avoid using store-bought fish balls which can contain added cornflour, flavourings, MSG and preservatives.
Yield
4 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
stock
preferably home made chicken stock |
|
| 2 | inches |
ginger
5cm, fresh, peeled and sliced |
*
|
| 2 | whole |
star anise
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
brown sugar
|
|
| 750 | grams |
fish fillets
boneless, (such as snapper), skin removed, chopped roughly |
|
| ½ | cup |
coriander
fresh, chopped |
*
|
| 1 | teaspoon |
lime zest
finely grated |
*
|
| 1 | clove |
garlic
crushed |
|
| 250 | grams |
rice noodles
dried, flat, (pad-Thai) |
|
| 100 | grams |
snow pea pods
trimmed and finely sliced |
|
| 1 | x |
coriander
fresh leaves, to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
stock
preferably home made chicken stock |
|
| 2 | inches |
ginger
5cm, fresh, peeled and sliced |
*
|
| 2 | whole |
star anise
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
brown sugar
|
|
| 7.5E+2 | grams |
fish fillets
boneless, (such as snapper), skin removed, chopped roughly |
|
| 118 | ml |
coriander
fresh, chopped |
*
|
| 5 | ml |
lime zest
finely grated |
*
|
| 1 | clove |
garlic
crushed |
|
| 2.5E+2 | grams |
rice noodles
dried, flat, (pad-Thai) |
|
| 1E+2 | grams |
snow pea pods
trimmed and finely sliced |
|
| 1 | x |
coriander
fresh leaves, to garnish |
*
|
Directions
Place stock, ginger, star anise, tamari and sugar in a saucepan.
Bring to the boil over high heat. Reduce heat to low.
Simmer, covered, for 15 minutes or until slightly reduced.
Meanwhile, place fish, coriander, lime rind, and garlic in a food processor.
Season with salt and pepper. Process until combined. Scrape the mixture into a bowl.
Using your hands, roll a large ball with the entire mix and slap it against a chopping board several times (pick up, slap, repeat).
This will ensure that the fish balls retain an airy, bouncy quality once cooked.
Roll heaped tablespoons of mixture into balls. Place noodles in a heatproof bowl.
Cover with boiling water. Stand for 5 to 7 minutes or until tender.
Using a fork, separate noodles. Drain. Strain stock mixture into a bowl.
Return to pan over medium heat. Add fish balls to stock mixture.
Cook, stirring, for 8 to 10 minutes or until cooked through.
Add snow peas. Cook for 1 minute or until tender.
Divide noodles between bowls. Ladle soup, snow peas and fish balls over noodles.
Top with coriander. Serve.
adapted from taste. com. au
