CHINESE FISH BOWLS RECIPES

Steps:

• Cut the head and tails off and then separate the fish into two fillets. Use s scoop to scoop off the meat. Save the head and tails. They can be used to cook a fish stock.
• In summer days, please pre-frozen the fish and egg white for 1 to 2 hours until well chilled. Prepare 400g iced water.
• Smash the fish: Place fish meat, cooking wine and 200ml iced water into a food processor and then mix with slow speed until well smashed. Transfer the fish meat to a stand mixer, use the mix hook.
• Mixing the paste: transfer the fish meat to a stand mixer, use the mix hook. Add salt and sugar and continue mixing for 2 to 3 minutes at slow speed. Slowly add egg white and mixing until well absorbed at slow speed too.
• Add 1/4 cup of iced water each time until all of the 150ml water is added and absorbed. Then use high speed to blend the mixture for 10 to 15 minutes until the paste becomes very fluffy like cream.
• Add starch: Add starch and iced water alternately until all of the starch is added. Re-peat the testing once again to make sure the paste can float on the water.
• Testing the fish paste: prepare a high cup with enough water, use a small scoop and take out a small amount of fish paste out. Dip to the water and see whether it floats on surface. If yes, start the next step. If no, continue blending the mixture at high speed.
• Shape the balls: prepare a large pot with enough cold water and a small cup of clear water for wetting the scoop. Grasp some fish paste on left hand and hold a scoop with the right hand. Shape the paste to a ball with the help of left index finger and thumb. Dip the scoop into clean water and transfer the fish ball from the left hand. Dip the scoop into the water in the large pot and gently slide the fish balls to the water. They will float up quickly.
• How to store

Steps:

• Roughly chop 10g (?oz) of fresh coriander and mix it and the ground white pepper with the fish paste. Peel the shrimp. Cut the spring onions into 5mm (¼ in) pieces, and the yellow chives into 3cm (1¼in) lengths.
• Bring a medium-sized pot of water to the boil, add the shrimp roe noodles and boil until al dente. Put a colander over a large bowl and drain the noodles, reserving the cooking liquid. Divide the noodles between four large soup noodle bowls. 
• Pour a litre (1 quart) of the noodle cooking liquid into a saucepan and add the shrimp stock.
• Bring the noodle cooking liquid and shrimp stock to a simmer. Add the fishballs, fish cake and seafood balls and cook until they float to the surface, then place one of each kind on top of the noodles.
• Use small spoons to scoop the fish paste into 12 oval balls directly into the simmering broth and cook until they float to the surface. Distribute them between the soup noodle bowls. Add the peeled shrimp to the broth and simmer until they curl and turn pink and opaque. Divide them over each portion.
• Taste the broth for seasoning and if needed, add some salt.
• Add the bean sprouts and yellow chives to the simmering broth and cook for 30 seconds. Ladle the broth, bean sprouts and yellow chives over the noodles and other ingredients in the bowls. Add some coriander leaves and serve immediately, letting each diner add chilli oil, if they want it.