Homemade Fish Balls with Seaweed Soup
This fish balls seaweed soup is a popular Chinese home cooking dish. Freshly homemade juicy and delicious fish balls are cooked and served with seaweed soup.
- Prep time
- 30 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp extra virgin olive oil (placed in a small bowl)
- 1 kg skinless redfish fillets
- 6 spring onions ((shallots) thinly sliced into 1cm lengthwise)
- 1 tsp salt
- 1 tsp ground white pepper
- 4 nori seaweed sheets
- 50 g dried anchovies
- 3 litres water
- 2 tsp salt
- 2 spring onions ((shallots) thinly sliced into 1cm lengthwise)
Instructions
- 1
Place 3 litres of water and the dried anchovies into a large stock pot. Bring to a boil.
- 2
Turn the heat to low and simmer for 1 hour. Remove and discard all the anchovies.
- 3
Place the redfish fillets into a food processor, and blend until you get a thick puree fish paste.
- 4
Transfer to a large bowl and add in all the spring onions, ground white pepper and salt. Combine and mix well.
- 5
Using hands lightly oiled with extra virgin olive oil, roll the fish paste into 1 inch round smooth balls.
- 6
Cook the fish balls in the soup base for 5 minutes or until fish balls float to the top. Remove and set aside.
- 7
Cook the cut seaweed pieces in the soup for 5 minutes or until just soft.
- 8
Return the fish balls to the soup. Add 2 teaspoons salt or to taste.
- 9
Garnish with some spring onions (shallots) and serve.