Fish ball noodle soup

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

 

Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang
From Saturday Kitchen

Ingredients

For the fish balls

  • 200g/7oz haddock fillets, skin removed and finely chopped
  • 50–100g/1¾–3½oz squid, cleaned and finely chopped
  • pinch sea salt flakes
  • pinch ground white pepper
  • 1 tsp Shaoxing rice wine or dry sherry
  • 1 tbsp cornflour
  • 1 large free-range egg white
  • 1 tsp oyster sauce
  • 1 tbsp finely sliced coriander stalks

For the broth

  • 1.5 litres/2½ pints fish stock
  • 200g/7oz Chinese leaf, cut into 2.5cm/1in slices
  • 2cm/¾in piece fresh root ginger, peeled and chopped
  • 200g/7oz cooked vermicelli rice noodles
  • pinch sea salt flakes
  • pinch ground white pepper
  • 1 tbsp tamari or low-sodium light soy sauce
  • 1 tsp toasted sesame oil

To serve

  • 1 tsp chilli oil, or to taste
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp snipped fresh chives
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