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Fish Ball Soup
By : Method
- Boil the fish, remove bones and skin and grind to a paste.
- Mince the ginger.
- Mix together ginger, fish, onions, cornstarch and salt and knead to a smooth mixture.
- Form into small balls and deep fry to a golden brown colour.
- Drain and set aside.
- Heat 2 tbsp. oil and fry the vegetables for 5 mins., add stock and salt and boil till the vegetables are almost done, put in fish balls, boil for 1 minute.
- Remove from fire and decorate with parsley.
- Serve hot.
Ingredients:
500 gms. fish
1" piece ginger
2 tsps. cornstarch or cornflour
2 small green onions, minced
8 cups chicken stock
4 tbsp. each of shredded cabbage, mushrooms, and bamboo shoots
1 tbsp. sliced parsley
salt and pepper to taste
500 gms. fish
1" piece ginger
2 tsps. cornstarch or cornflour
2 small green onions, minced
8 cups chicken stock
4 tbsp. each of shredded cabbage, mushrooms, and bamboo shoots
1 tbsp. sliced parsley
salt and pepper to taste
RECIPES BY REHANA KHAMBATY
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