Name: Clear asian broth with fish balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 450 gram skinless ling fillets, diced; 1 eggwhite; 2 teaspoon cornflour; 2 teaspoon sesame oil; 6 cup water; 5 piece of ginger, peeled, cut into thin strips; 50 gram shiitake mushrooms, thinly sliced; 1 tablespoon soy sauce; 5 green onions (shallots), thinly sliced on the diagonal, plus extra to serve; 1/2 bunch baby pak choy, trimmed, leaves torn; 1/2 cup coriander leaves

Clear asian broth with fish balls

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

450 gram skinless ling fillets, diced

1 eggwhite

2 teaspoon cornflour

2 teaspoon sesame oil

6 cup water

5 piece of ginger, peeled, cut into thin strips

50 gram shiitake mushrooms, thinly sliced

1 tablespoon soy sauce

5 green onions (shallots), thinly sliced on the diagonal, plus extra to serve

1/2 bunch baby pak choy, trimmed, leaves torn

1/2 cup coriander leaves

Method

1.Combine diced ling fillets, eggwhite, cornflour and sesame oil in a food processor and season to taste. Pulse until a coarse paste forms. Using wet hands, form tablespoon-sized balls of fish mixture.

2.Heat 6 cups of water, ginger, shiitake mushrooms, soy sauce and one-third of green onion in a saucepan on medium, until simmering.

3.Drop fish balls into simmering broth and cook for 2-3 minutes, until fish is cooked through. Remove fish balls from broth.

4.Strain broth into serving bowls. Add pak choy and fish balls. Stir through coriander leaves and serve topped with remaining green onion.

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