· Ingredient · 4 min read
Tender Fish Balls Served with Hearty Vegetables
I enjoy a quick bowl of clear water and a spicy hot pot for breakfast. It’s nutritious, featuring staples, vegetables, meat, and soy products. For a fast option, substitute fish balls with eggs or other meats. If you have time, making your fish balls from fresh fish is a great choice.
Ingredients:
Main Ingredients:
• 250g fish
• 1 potato
• Bean sprouts
• Cabbage
• Yuba (tofu skin)
Supplementary Ingredients:
• 1 piece of ginger
• 2 scallions
• ½ bowl of white vinegar
• Salt, to taste
Instructions:
1. Prepare the Ingredients: Gather all required ingredients and set them aside.
2. Prepare the Fish: Rinse the fish with white vinegar. Use a knife to scrape the flesh into a paste.
3. Chop the Fish: Finely chop the fish into small pieces.
4. Soak the Aromatics: Take one scallion and half a piece of ginger, then chop them into minced pieces. Soak them in water using a ratio of 2:1 for fish to scallion and ginger water.
5. Mix the Fish Paste: Add salt, scallion, and ginger water to the fish paste in three separate additions. Stir the mixture in one direction until it becomes sticky.
6. Cook the Fish Balls: Bring a pot of water to a boil, then turn off the heat. Shape the fish paste into small balls and place them in the pot individually. You can turn the heat to low during this process, but please don't boil the water to maintain the integrity of the fish balls.
7. Prepare the Remaining Ingredients: Wash the bean sprouts, slice the potato, cut the yuba into sections (soak in clean water beforehand), cut the cabbage into pieces, slice the ginger, and chop the remaining scallion.
8. Cook the Broth: Add the sliced ginger and chopped scallion in a new pot of water. Bring to a boil, then add the sliced potato and other ingredients. Cook until tender, then add the previously cooked fish balls. Season with salt to taste, remove from heat, and finish with a sprinkle of chopped scallions.
Tips:
Mix the fish with a bit of salt and white vinegar for extra flavor for 15-20 minutes before making the fish paste. This enhances the taste and gives the fish balls a delightful texture. Also, experiment with different vegetables or spices in your broth to suit your palate!
