fish Ball Soup Recipe
Ingredients
2 quarts rich fish stock:
1 pound turbot fillets
8 water chestnuts
2 ounces small cooked shrimp
2 slices fresh ginger root, chopped
2 green onions, chopped
1 teaspoon salt
1 tablespoon dry Sherry
1/4 cup water
2 egg whites
1 teaspoon cornstarch
1 carrot, peeled and sliced
3 tablespoons minced cilantro
Directions
First prepare fish stock.
Then put the fish fillets and water chestnuts through a food chopper.
Mix in shrimp, ginger, 1 onion, salt, Sherry, water, egg whites, and cornstarch, and beat until mixture adheres in a fluffy consistency.
Bring stock to a boil.
Shape fish mixture into 1 inch balls and drop into the stock.
Add carrots and cook until fish balls are cooked through, about 10 minutes.
Add remaining green onion and cilantro.
Ladle into bowls.
Contains 100 to 150 calories per serving.
Then put the fish fillets and water chestnuts through a food chopper.
Mix in shrimp, ginger, 1 onion, salt, Sherry, water, egg whites, and cornstarch, and beat until mixture adheres in a fluffy consistency.
Bring stock to a boil.
Shape fish mixture into 1 inch balls and drop into the stock.
Add carrots and cook until fish balls are cooked through, about 10 minutes.
Add remaining green onion and cilantro.
Ladle into bowls.
Contains 100 to 150 calories per serving.
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