Spicy fish ball soup
Ingredients
Ingredients:Fish Ball:
250 gram fish fillet, chopped (using grinder will make the fish ball more tender)
1 white egg, whisked
50 gram tapioca starch
1/2 tsp pepper
1/2 tsp salt
2 tsp cilantro leaves, chopped
2 litre water
Soup:
1-1/2 litre fish broth
1 tsp ground red chilli
2 cloves garlic, minced
10 pieces bird's eye chilli
6 pieces kaffir lime leaves
2 stalks lemon grass, smashed
3 tbsp lime juice
50 gram mung bean noodle, soaked in the water
100 gram shiitake mushroom, cut into two pieces
2 stalks cilantro, leaves only
Instructions
Directions:Fish ball:
Mix fish fillet, white egg, tapioca starch, pepper, salt and cilantro, mixed well, then shape into a ball form, set aside. Boil water until bubbling, then shift the fish balls one by one, boil until the ball floats, dish it out from the boiling water.
Soup:
Boil fish broth until boiled. Add in ground chilli, garlic, bird's eye chilli, kaffir lime leaves, lemon grass and lime juice, mixed well until boiled. Shift fish balls, mung bean noodle and shiitake mushroom, boil until boiled well. Dish it out and sprinkle it with cilantro leaves. Ready to serve.