Fujian Fish Ball Soup (Yu Wan Tang)
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Ingredients
- 400 g cod fillets
- 1 egg white
- 2 tbsp cornflour
- 1 tsp fresh ginger, grated
- 1000 ml chicken stock
- 3 spring onions, finely sliced
- 150 g pak choi
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 118 kcal
- Protein
- 20.7 g
- Carbohydrate
- 5.7 g
- of which sugars
- 1.3 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 0.8 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz or finely chop the cod fillets to a smooth paste, then mix with the egg white, cornflour, fresh ginger and a pinch of salt.
- 2
Bring the chicken stock to a gentle simmer in a large pan.
- 3
Shape the fish paste into walnut-sized balls and lower them into the simmering stock.
- 4
Poach for 6 minutes, until the fish balls float and are cooked through all the way to the centre.
- 5
Add the pak choi and simmer for 2 minutes, until just wilted.
- 6
Season with the white pepper, ladle into bowls and scatter with the spring onions to serve.
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