Chinese Cooking In China

Winter in the lower Yangtze

Yummy soup recipe from the Yangtze.  A lovely and clear fish soup that is served in the Winter.

It is a soup, but they treat it as savoury.  The recipe is based by Kenneth Lo.  This is another traditional Chinese Cooking in China.

Fish Balls in Clear Soup

 

I did try his recipe, the soup was very flavoursome, delicious, light, but I am not sure about the texture of the meatballs.  I use the fish that I could get, it is hoki.  It's not the fish that he suggested.  However, the soup was delightful, and warm you up in this mild winter in Victoria, Melbourne.

I cook meatballs soup, it is similar to this fish ball soup, but I use egg white to bind the fish.  The fish ball texture is different, mine is softer and not springy.
I am planning to try this recipe again until I get it right.  That would be a great achievement for me.


The Recipe by Kenneth Lo

Fish Balls In Clear Soup

Ingredients
2lb filleted fish (halibut, haddock, cod)
2tablespoons onion (finely chopped)
2 tablespoons smoked ham (finely chopped)
2 slices root ginger (finely chopped)
3/4 teaspoon salt
1tablespoon sherry
for the soup
3/4 pint chicken broth
1/2 teaspoon salt
1/2 teaspoon MSG. (or chicken stock cube)
1oz bamboo shoots (sliced)
4 large dried mushrooms (soaked for 20 minutes, quartered and stalks removed)
1 spring onion cut in 1.in segments
2 teaspoons lard

1. First slice the fish.  Place the slices in water to soak for half an hour.  Drain and chop finely on a chopping block (but do not mince).
2. Now place the fish in a bowl with 4 tablespoons water and 1/4 teaspoon salt.  Beat with a fork or pair of chopsticks for at least 5-6 minutes or blend in an electric blender until there are small bubbles in the fish mixture.  Add another 3 tablespoons water and 1/2 teaspoon salt, and mix or beat again for at least 5-6 minutes more.  By this time the fish mixture will be ready to be made into balls.  Test by placing a small quantity of the fish in water; if it floats, it is available.  If not beat or blend a little longer.
3. When the fish paste is ready, add the chopped onion, ham ginger and sherry and mix together.  Now form fish balls about the size of chestnut by squeezing a handful of the mixture through the hole made by the index finger and the thumb.  Put all the fish balls on a large plate in the refrigerator for half an hour, to chill and firm up.
4. Now drop the fish balls gently into a large pan of nearly boiling water (keep the water just off the boil as otherwise, the fish balls will harden; they should be soft and springy).  Move the balls around gently in the water for 6-7 minutes until they turned entirely white.  Remove, drain, and place them in a deep dish.
5. To prepare the soup, bring the chicken broth to the boil, add salt, MSG, bamboo-shoots, mushrooms and onions and simmer for 5 minutes.  Finally, add the lard.  When that has melted, pour the soup over the fish balls and serve.

This should be treated as a savoury dish rather than as a soup.

Preparation And The Ingredients

 A serve of Fish Ball Soup

I was very enthusiastic to try this recipe.  Winter in the lower Yangtze,  maybe not must colder than winter in Melbourne, I do not know, I have never been visiting China.  But the soup is suitable for winter in the mild climate I think.  My family loved the soup, and so did I.

Until Next Time
Susy