Fish ball soup




This recipe is a great is a great way of using up the flesh that is left on the frames, heads and wings after snapper is filleted. The easiest way to get this flesh off is to lightly steam to fish and break off the flesh with your hands.



Serves 4 people


Preparation time 15 minutes

Cooking time 15 minutes




250 grams of skinned and boned snapper

250 grams of snapper flesh

1 egg white

2 table spoons of corn flour

500 mls snapper stock

1 pack egg noodles

2 star anise

1 table spoon soy sauce

4 Bok Choy cut in quarters lengthways

Pinch of white pepper




Bring stock to a boil in a large pan. Add star anise and simmer for 5 minutes. In a blender add fish egg white and blend. Add corn flour and season with salt and white pepper. Blend into a thick paste. Form fish into balls about 2 cm in diametre and drop into simmering stock. Add Bok Choy and simmer until al dente (Cooked but still firm to bite) Add soy sauce and serve in bowls with cooked egg noodles.


Tip-cook egg noodle separately as they may absorb too much soup.