Seven-Star Fish Ball Soup
A clear and savory soup with springy fish balls, simmered with chicken bone broth and vegetables, warm and nourishing for all seasons.
Ingredients
12 items- Fresh fish fillet (grass carp or sea bass) 300 g
- Egg white 1
- Cornstarch 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Ginger 3 slices
- Scallions 2
- Chicken carcass (or bones) 1 (about 200 g)
- Water 1.5 L
- Cooking wine 1 tbsp
- Bok choy (or baby cabbage) 150 g
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Rinse and drain the fish fillet. Finely chop it with a knife or use a food processor to make a smooth paste. Add egg white, cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Stir vigorously in one direction for about 5 minutes until the paste becomes sticky and firm.
In a soup pot, add the chicken carcass, ginger slices, scallion sections, cooking wine, and 1.5 L cold water. Bring to a boil over high heat, skim off the foam, then reduce to low heat, cover, and simmer for 30 minutes.
Strain the broth through a fine-mesh sieve to remove bones and aromatics. Return the clear broth to the pot.
Reheat the broth until it is just simmering (small bubbles around the edge). Scoop a handful of fish paste, squeeze out balls about 3 cm in diameter from your fist, and use a spoon dipped in water to release them into the broth.
After all fish balls are added, turn to medium heat. Cook until all balls float, then continue for 2-3 minutes until fully cooked. Gently push with the back of a spoon to prevent sticking; maintain a gentle simmer.
Add bok choy sections to the pot and cook for 1 minute until bright green and just tender.
Season with remaining salt and white pepper to taste. Turn off the heat and drizzle sesame oil.
Ladle the soup into bowls, garnish with chopped scallions, and serve hot.
Tips
1. Choose fish with few bones, such as grass carp, sea bass, or sole for better texture. 2. Stir the fish paste in one direction firmly to create elasticity for springy fish balls. 3. Keep the soup at a gentle simmer when cooking the balls to avoid a tough exterior and uncooked interior. 4. The broth can be made ahead using pork or chicken bones and refrigerated until use.
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