Teochew Fish Balls
Teochew fish ball soup with clear broth, bouncy fish balls, seaweed and cilantro—a heartwarming Chaoshan home-style soup.
Ingredients
10 items- Teochew fish balls 200g
- Dried seaweed 10g
- Scallions 2
- Cilantro 2 sprigs
- Ginger 3 slices
- Cooking wine 1 tbsp
- Salt 1 tsp
- White pepper a pinch
- Oil 2 tbsp
- Broth or water 500 ml
Nutrition
Steps （5 steps）
Wash fish balls, lightly score each; tear seaweed into small pieces; chop scallions; julienne ginger; cut cilantro.
Heat oil over medium heat, fry ginger for 30 sec, then add fish balls and fry until lightly golden, about 2 minutes.
Pour in broth, bring to a boil, then simmer over medium heat for 5 minutes until fish balls float and soup turns opaque.
Add seaweed, cook 30 seconds. Season with salt and white pepper, adjust to taste.
Place scallions and cilantro in a bowl, pour in hot fish ball soup to release aroma. Serve immediately.
Tips
Scoring fish balls helps absorb flavor; use broth for richer taste; do not overcook to keep springy texture; add fish sauce for extra umami if desired.
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