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)

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