Recipes - Malaysian & Singaporean

Rice Stick Soup with Fish Balls
Rice stick soup with fish balls


Rice stick soup with fish balls recipe, which combines Cantonese and South-East Asian flavours, can be served either as an entr. (Straits recipe)
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

200g rice stick noodles fine width
300g firm white fish (e.g. blue grenadier, sea perch or flathead)
1 tbsp corn flour
2 pieces dried black fungus (soaked in boiling water for 5 mins, then shredded)
1 egg
1 pinch white pepper
2 tbsp coriander (chopped)
1 tsp soy sauce
1 tsp fish sauce
6 cups chicken broth
Vietnamese hot mint sprigs (for garnish)




Steps:
  1. Prepare rice sticks as per pack instructions.
  2. In a food processor, blend fish, corn flour, black fungus, egg, pepper, coriander, soy and fish sauce.
  3. Wet hands, roll 1 tbsp mixture into a ball. Repeat until all mixture has been used.
  4. Bring stock to the boil, drop in fish balls. They are cooked when they float to the surface (approximate 3 mins)
  5. Divide noodles among 4 serving bowls, top with stock and fish balls.
  6. Garnish with sprigs of Vietnamese hot mint and serve.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Rice Stick Soup with Fish Balls

Rice Stick Soup with Fish Balls

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Rice stick soup with fish balls recipe, which combines Cantonese and South-East Asian flavours, can be served either as an entr. (Straits recipe)

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

200g rice stick noodles fine width
300g firm white fish (e.g. blue grenadier, sea perch or flathead)
1 tbsp corn flour
2 pieces dried black fungus (soaked in boiling water for 5 mins, then shredded)
1 egg
1 pinch white pepper
2 tbsp coriander (chopped)
1 tsp soy sauce
1 tsp fish sauce
6 cups chicken broth
Vietnamese hot mint sprigs (for garnish)

Instructions
  1. Prepare rice sticks as per pack instructions.
  2. In a food processor, blend fish, corn flour, black fungus, egg, pepper, coriander, soy and fish sauce.
  3. Wet hands, roll 1 tbsp mixture into a ball. Repeat until all mixture has been used.
  4. Bring stock to the boil, drop in fish balls. They are cooked when they float to the surface (approximate 3 mins)
  5. Divide noodles among 4 serving bowls, top with stock and fish balls.
  6. Garnish with sprigs of Vietnamese hot mint and serve.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic