FISHBALL SOUP RECIPES

GRANDMUM'S FISH BALL SOUP RECIPE | ALLRECIPES

Grandmum's Fish Ball Soup Recipe | Allrecipes image

A Chinese dish but loved by us Indians. Living in Malaysia has given us not only a rich culture and tradition but we are also gifted with the bountiful array of various foods of different cultures. Serve with steaming hot rice and garnish with sliced spring onions.

Provided by Sonia Muniamma

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil, or to taste
2 red onions, chopped
5 cloves garlic, sliced
½ inch piece fresh ginger root, sliced
½ teaspoon Chinese pickled cabbage (tung choy)
9 ounces boneless chicken breast, cubed
11 ounces medium shrimp, cleaned and deveined
30 fish balls
4 ounces lotus root, thinly sliced
ground white pepper to taste
6 cups chicken stock
5 ounces baby choy sum, leaves and stalks separated
5 ounces baby bok choy, leaves and stalks separated
2 red chile peppers, sliced
salt to taste

Steps:

Heat oil in a large pot or wok over medium heat. Add onions, garlic, and ginger; cook and stir until translucent, about 5 minutes. Stir in pickled cabbage. Add chicken; cook and stir until juices run clear, about 5 minutes. Add shrimp; cook and stir until starting to turn pink, about 2 minutes. Add fish balls and lotus root. Season with white pepper.
Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer until fish balls float and lotus root is slightly tender, about 10 minutes. Stir in choy sum and bok choy stalks. Continue simmering until slightly softened, about 5 minutes.
Stir choy sum and bok choy leaves, chile peppers, salt into the pot. Simmer until leaves are wilted and flavors combine, about 5 minutes.

Nutrition Facts : Calories 784.2 calories, CarbohydrateContent 50.5 g, CholesterolContent 275.7 mg, FatContent 37.5 g, FiberContent 5.9 g, ProteinContent 62.5 g, SaturatedFatContent 8.2 g, SodiumContent 1729 mg, SugarContent 3.2 g

FISH BALL SOUP | CHINA SICHUAN FOOD

Fish Ball Soup | China Sichuan Food image

Traditionally Chinese seaweed and fish ball soup

Provided by Elaine

Categories Soup

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 9

Ingredients

20 fish balls ( ,store bought or homemade ones)
4 g dried seaweed
2 l water
1/4 tsp. white pepper
1.5 tsp. salt
1 tbsp. sesame oil
1 tbsp. light soy sauce
1 thumb ginger ( ,smashed and cut into small sections)
1 cup of chopped green onion and coriander

Steps:

Get a large soup pot, add water and ginger. Bring to a boil.
Slow down the fire and gently put the fish balls in. Heat until boiling with medium fire and then simmer for 20 minutes over slowest fire so the flavors of the fish balls can influence the water.
Turn up the fire and add dried seaweed in. Boil for another 2 minutes. Turn off fire, add white pepper, light soy sauce, salt and sesame oil.
Serve with chopped green onion and coriander.

Nutrition Facts : Calories 108 kcal, CarbohydrateContent 3 g, ProteinContent 11 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 25 mg, SodiumContent 1298 mg, ServingSize 1 serving

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Category Main Course
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HOW TO MAKE A FISH BALL SOUP?

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