FISH BALL NOODLE RECIPES

Steps:

• Cook your noodles of choice according to the package directions. Drain and set aside.
• To make the soup base, mix chicken stock,water and corn flour in a large bowl. Set aside.
• Heat cooking oil in a medium pot. Fry garlic over medium heat for a minute or two till mostly brown. Pour in the chicken stock soup base. Add salt and pepper to taste.
• Bring to the boil. Throw the fishballs into the soup and cook for two minutes. Then add the cai xin and cook for another two minutes.
• Remove soup from heat. Spoon fishballs and veggie over the noodles. Then pour the soup over the whole lot. Garnish with fried shallots and/or chives.

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.