Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
By Ching-He Huang
From Saturday Kitchen
Ingredients
For the fish balls
- 200g/7oz haddock fillets, skin removed and finely chopped
- 50–100g/1¾–3½oz squid, cleaned and finely chopped
- pinch sea salt flakes
- pinch ground white pepper
- 1 tsp Shaoxing rice wine or dry sherry
- 1 tbsp cornflour
- 1 large free-range egg white
- 1 tsp oyster sauce
- 1 tbsp finely sliced coriander stalks
For the broth
- 1.5 litres/2½ pints fish stock
- 200g/7oz Chinese leaf, cut into 2.5cm/1in slices
- 2cm/¾in piece fresh root ginger, peeled and chopped
- 200g/7oz cooked vermicelli rice noodles
- pinch sea salt flakes
- pinch ground white pepper
- 1 tbsp tamari or low-sodium light soy sauce
- 1 tsp toasted sesame oil
To serve
- 1 tsp chilli oil, or to taste
- 1 tbsp chopped fresh coriander leaves
- 1 tbsp snipped fresh chives
Method
To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls.
To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper.
Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil.
Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately.