Freshly pounded fish balls bound with sweet potato starch, poached in a clear broth flavored with pickled Chinese mustard greens, ginger, and rice vinegar.
Ingredients
- 500 g Fresh white fish fillet (cod, hake, or sea bass)
- 100 g Sweet potato starch
- 80 g Pickled Chinese mustard greens (suan cai)
- 1 piece Fresh ginger
- 2 pieces Scallion
- 1 bunch Fresh cilantro
- 1 piece Egg white
- to taste Rice vinegar
- to taste Ground white pepper
- to taste Salt
- 1 l Water
Method
- Finely grate the ginger and thinly slice the scallion into rings; chop the pickled mustard greens after rinsing them if they are too salty.
- Scrape the flesh from the fish fillet with a spoon, avoiding the bones, then roughly chop without pureeing it too finely to retain the stringy texture typical of Wenzhou.
- In a cold bowl, mix the fish with the egg white, salt, and white pepper; knead by lifting the mixture until it becomes sticky and elastic to the touch.
- Gradually incorporate the sweet potato starch while continuing to knead until the paste is smooth, slightly elastic, and no longer sticks to your fingers.
- Bring the water to a simmer with the grated ginger and a portion of the pickled mustard greens; maintain a clear broth without a rolling boil.
- Form irregular balls by scooping the paste with a spoon or pressing it between your thumb and index finger, then gently drop them into the simmering broth.
- Poach until the balls float to the surface, a sign that they are cooked and the texture is perfectly elastic.
- Add the remaining pickled mustard greens, rice vinegar, and white pepper; adjust the seasoning to taste.
- Serve immediately in warm bowls, sprinkled with sliced scallion and fresh cilantro.
Nutrition
Per serving
- Energy
- 217.8 kcal
- Protein
- 20.86 g
- Carbohydrate
- 23.42 g
- Fat
- 4.54 g
- Fibre
- 0.53 g
- Calcium
- 7.49 mg
- Iron
- 0.26 mg
- Magnesium
- 5.62 mg
