Serves 4
Ingredients for Fish balls:
- 500 grams white fish
- 50 ml cold water
- 2 teaspoons corn flour
- ½ teaspoon salt
- 4 dashes white pepper powder
Ingredients for Soup:
- 1 ½ litres hot boiling water
- 200 grams mung bean noodles
- 1 bunch pak choi
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chicken powder
- 2 sprigs spring onion
- 1 red Thai chilli, seeded and sliced
- 1 thick slice of ginger
Optional Extras:
Chopped spring onions and thinly sliced chilies
Method:
Soak mung bean noodles for 10 minutes in hot boiling water, drain, rinse under cold water, drain and set aside.
Place ingredients for fish balls into a food processor. Blend until it forms a smooth paste. Remove the paste onto a lightly floured surface. Lift the paste and keep on smacking it down on the work surface. Repeat this 30-40 times. This should make the fish balls springy and light in texture.
Place into fridge for 1 hour. Mould into bite size balls with your hands. Set aside.
Pour hot boiling water into a pot, add soy sauce, sesame oil, chicken stock, chilli, ginger and whole sprigs of spring onions. Boil at a medium heat setting for 2 minutes. Gently drop in the fish balls and boil for 5 minutes.
Wash pak choi, cut into thick strips, add into pot, follow by adding in noodles and simmer on a low heat for 2 minutes.
Ladle into bowls and scatter with optional extras. Enjoy!
Recipe from: http://www.neehao.co.uk/2014/03/fish-balls-noodle-soup-recipe/
