Seven-Star Fish Ball Soup
Hand-made fish balls, springy and tender in a clear broth with seaweed and scallions, a classic Fujian comfort soup.
Ingredients
13 items- White fish fillet (e.g. grass carp) 300 g
- Pork fat 50 g
- Ginger 3 slices
- Scallion 2 stalks
- Egg white 1
- Cornstarch 2 tbsp
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Clear chicken broth 1000 ml
- Dried seaweed (nori) to taste
- Chopped scallion 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Place 3 ginger slices and 2 scallion segments in a bowl. Add 50 ml warm water and squeeze for 2 minutes until fragrant. Strain and reserve the liquid.
In a food processor, blend fish fillet and pork fat into a smooth paste. Add egg white, ginger-scallion water, salt, pepper, wine, and cornstarch. Process 30 seconds until sticky and combined.
Transfer paste to a bowl. Wet hands, then slap the paste against the bowl about 50 times until glossy, firm, and not sticky.
Cover with plastic wrap and refrigerate for 30 minutes to rest and firm up.
Bring a pot of water to a gentle boil. With wet hands, squeeze paste through your fist to form balls, dropping them in. Cook over medium heat 5 minutes until they float and expand.
Remove fish balls and immediately plunge into ice water for 5 minutes to make them extra bouncy.
In another pot, bring chicken broth to a boil. Add fish balls and seaweed. Reduce to low heat and simmer 3 minutes to blend flavors.
Season with salt. Garnish with scallions and drizzle with sesame oil. Serve at once.
Tips
The more you slap the paste, the springier the balls. Keep water at a gentle simmer; a rolling boil may break them. A little pork fat adds moisture and tenderness.
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