Clay Pot Fish Cake and Fish Balls
This clay pot dish combines tender fish cakes and bouncy fish balls in a savory broth, warming both body and soul—a perfect winter comfort food.
Ingredients
11 items- Fish cake 200g
- Fish balls 150g
- Baby cabbage 1 head
- Vermicelli noodles 1 bundle
- Ginger 3 slices
- Green onion 2 stalks
- Broth 500 ml
- Salt 1 tsp
- White pepper 1/2 tsp
- Sesame oil 1 tsp
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Slice fish cake into 0.5 cm thick pieces, halve fish balls, cut baby cabbage into sections, soak vermicelli in warm water until soft, slice ginger, and cut green onion into sections. Set aside.
Heat the clay pot over medium heat, add 1 tbsp cooking oil, sauté ginger slices and green onion sections for about 30 seconds until fragrant and the onion turns slightly golden.
Pour in the broth (or water with 1 tsp chicken bouillon), turn heat to high and bring to a boil, about 2 minutes.
Add fish cake slices and fish balls, bring to a boil then reduce to medium heat and cook for 5 minutes until the fish cake softens and the fish balls float and expand.
Add baby cabbage sections, cook over medium heat for 2 minutes until the leaves wilt and the stems become translucent.
Add the soaked vermicelli, continue cooking for 2 minutes until the noodles are fully transparent and have absorbed the broth.
Season with salt and white pepper, stir well, taste and adjust if needed.
Turn off the heat, drizzle with sesame oil, garnish with chopped green onion, and serve directly from the clay pot.
Tips
Fish cakes and fish balls already contain some salt, so taste the broth before adding salt. Use fish bone or chicken broth for better flavor. Do not overcook the vermicelli to maintain texture.
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