© 2018 Ching He Huang. All rights reserved.

Fragrant Fish Ball Noodle Soup

Serves : 2 Preparation 10 mins Cooking 12 mins Total 22
Nutrition facts: 317.00 calories 29.50g protein 36.60g carbs 4.40g sugars 6.90g fat 2.90g 4.40g fibre 3307.00mg sodium
For the Coriander Fish Balls: 200g, whole fillet, skin off, finely chopped Haddock 50g, cleaned, minced Fresh squid 1 pinch Sea salt flakes 1 pinch Ground white pepper 1 teaspoon (or dry sherry) Shaoxing rice wine 1 tablespoon Cornflour 1, large-sized Egg white 1 teaspoon Lee Kum Kee Premium Oyster Sauce 1 tablespoon, finely sliced stems Coriander For the broth: 1.5 litre, fresh is best Fish stock 200g, washed, sliced to 1-inch thick Chinese leaf 200g, already cooked Vermicelli rice noodles 1 pinch Sea salt flakes 1 pinch Ground white pepper 1 table spoon Lee Kum Kee Premium Light Soy Sauce 1 teaspoon Lee Kum Kee Pure Sesame Oil Serve with: 1 tablespoon, finely chopped Chives remaining fresh leaves Coriander 1 teaspoon Lee Kum Kee Chiu Chow Chilli Oil

Inspired by Hong Kong restaurant, Wong Lam Kee, Ching cooks her version of a traditional Hong Kong Style Fish Ball Noodle Soup.

Fragrant Fish Ball Noodle Soup

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 12 Minutes
per serving

Cals


317.00

Protein (g)


29.50

Carbs (g)


36.60

Sugars (g)


4.40

Fat (g)


6.90

Sat Fat (g)


2.90

Fibre (g)


4.40

Sodium (mg)


3307.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Inspired by Hong Kong restaurant, Wong Lam Kee, Ching cooks her version of a traditional Hong Kong Style Fish Ball Noodle Soup.

For the Coriander Fish Balls
  • Haddock - 200g, whole fillet, skin off, finely chopped
  • Fresh squid - 50g, cleaned, minced
  • Sea salt flakes - 1 pinch
  • Ground white pepper - 1 pinch
  • Shaoxing rice wine - 1 teaspoon (or dry sherry)
  • Cornflour - 1 tablespoon
  • Egg white - 1, large-sized
  • Lee Kum Kee Premium Oyster Sauce - 1 teaspoon
  • Coriander - 1 tablespoon, finely sliced stems
For the broth
  • Fish stock - 1.5 litre, fresh is best
  • Chinese leaf - 200g, washed, sliced to 1-inch thick
  • Vermicelli rice noodles - 200g, already cooked
  • Sea salt flakes - 1 pinch
  • Ground white pepper - 1 pinch
  • Lee Kum Kee Premium Light Soy Sauce - 1 table spoon
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
Serve with
  • Chives - 1 tablespoon, finely chopped
  • Coriander - remaining fresh leaves
  • Lee Kum Kee Chiu Chow Chilli Oil - 1 teaspoon

Steps

  • Place the haddock and squid in a food mixer, season with salt, ground white pepper, Shaoxing rice wine, cornflour, egg white, Lee Kum Kee Premium Oyster Sauce, and blend well until airy and light. Sprinkle over the finely chopped coriander stems and mixed well. Smooth out and quenelle (using two tablespoons) roughly into 12 shaped balls.
  • Fill a large stock pot with 1.5 litre of fish stock and bring to a simmer. Add 200g Chinese leaf and cook for 1 minute. Add the cooked vermicelli rice noodles. Season with sea salt and ground white pepper.
  • Turn the heat to medium in the stockpot and gently add the fish balls in. Cook for 2-3 minutes until the fish balls float to the surface and turn opaque white.
  • Season with 1 tablespoon Lee Kum Kee Premium light soy sauce and 1 teaspoon Lee Kum Kee pure sesame oil and bring to the boil.
  • Divide the noodles into two bowls, ladle over the stock and Chinese leaves, place 6 fish balls into each bowl. Drizzle over a teaspoon of Lee Kum Kee Chiu Chow Chilli Oil and sprinkle over coriander leaves and finely chopped chives. Serve immediately.
For the Coriander Fish Balls
  • Haddock - 200g, whole fillet, skin off, finely chopped
  • Fresh squid - 50g, cleaned, minced
  • Sea salt flakes - 1 pinch
  • Ground white pepper - 1 pinch
  • Shaoxing rice wine - 1 teaspoon (or dry sherry)
  • Cornflour - 1 tablespoon
  • Egg white - 1, large-sized
  • Lee Kum Kee Premium Oyster Sauce - 1 teaspoon
  • Coriander - 1 tablespoon, finely sliced stems
For the broth
  • Fish stock - 1.5 litre, fresh is best
  • Chinese leaf - 200g, washed, sliced to 1-inch thick
  • Vermicelli rice noodles - 200g, already cooked
  • Sea salt flakes - 1 pinch
  • Ground white pepper - 1 pinch
  • Lee Kum Kee Premium Light Soy Sauce - 1 table spoon
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
Serve with
  • Chives - 1 tablespoon, finely chopped
  • Coriander - remaining fresh leaves
  • Lee Kum Kee Chiu Chow Chilli Oil - 1 teaspoon