CHINESE LETTUCE SOUP WITH FISH BALLS
From witch1 15 years agoIngredients
- 1 Chinese lettuce (wombok) shopping list
- 500g fish fillets (no skin or bones & not fresh water fish – use sea fish) shopping list
- ½ teaspoon sugar shopping list
- salt & pepper shopping list
- 1 teaspoon cornflour shopping list
- 1 egg white shopping list
- 2 shallots shopping list
- ¼ inch piece fresh ginger finely sliced or grated shopping list
- 1¼ litres (5 cups) water shopping list
- 2 chicken stock cubes shopping list
- 2 tablespoon oil shopping list
- sesame oil to taste shopping list
- dried Chinese mushrooms (optional) shopping list
- noodles (optional) shopping list
How to make it
- If using dried mushrooms & noodles soak in boiling water until soft
- Remove skin and bones from fish fillets, chop roughly and blend in metal blade blender with salt, sugar, pepper, cornflour and egg white until well combined
- Stir in finely chopped shallots
- Make into small (heaped teaspoons full) balls
- Heat oil and ginger in pan, add stock cubes and water, bring to boil. Add fish balls and sesame oil and cook until ready
- Add drained mushrooms, noodles and Chinese lettuce (cut in squares or finely sliced) cook until the wombok is just tender yet still crispy and serve (with soy sauce or chilli to taste if desired)
People Who Like This Dish 2
- marcusfaith Mcallen, TX
- witch1 Brisbane, AU
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