Ingredients with Measurements:
- 500g white fish fillets, finely chopped
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 egg
- 4 cups chicken or fish stock
- 1 cup sliced mushrooms
- 2 cups chopped bok choy
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, mix together the chopped fish, ginger, garlic, soy sauce, cornstarch, and egg until well combined.
2. Form the mixture into small balls about the size of a ping pong ball.
3. In a large pot, bring the chicken or fish stock to a boil.
4. Add the fish balls to the pot and simmer for 5-7 minutes, or until cooked through.
5. Add the sliced mushrooms and chopped bok choy to the pot and simmer for an additional 3-5 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 3g
- Carbohydrates: 8g
- Protein: 30g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the specified fish.
- Shitake mushrooms can be used in place of sliced mushrooms.
Variations:
- Add a tablespoon of chili paste for a spicy kick.
- Use vegetable stock instead of chicken or fish stock for a vegetarian version.
- Add noodles for a heartier soup.
Tips and tricks:
- Be sure to finely chop the fish fillets to ensure the fish balls hold together.
- Use a spoon to gently drop the fish balls into the simmering broth to avoid breaking them apart.
- Add the vegetables towards the end of cooking to prevent them from becoming mushy.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with the fish balls and vegetables visible on top.
Garnishes:
- Chopped green onions
Pairings:
- Steamed rice
Suggested side dishes:
- Steamed vegetables
Troubleshooting advice:
- If the fish balls are falling apart, add more cornstarch to the mixture.
Food safety advice:
- Ensure the fish is cooked through before serving.
Food history:
- Fish ball soup is a popular dish in many Asian countries, including China, Thailand, and Vietnam.
Flavor profiles:
- Savory, garlicky, and gingery.
Serving suggestions:
- Serve hot as a main dish.
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