Claypot Fish Balls

Name: Claypot Fish Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 225 g minced dace fish meat; 1 Chinese sausage (diced); 20 g black moss (soaked and cut into sections); 50 g vermicelli noodles; 100 g chicken broth; 180 g lettuce; 20 g soy sauce; 20 g oil; 15 g cornstarch (for thickening); 15 g sesame oil; 5 g fine salt; 5 g white pepper; 10 g shrimp (chopped); 10 g cilantro (chopped); 10 g scallion (chopped)

A Cantonese home-style fish ball soup made with dace fish balls, glass noodles, and Chinese sausage, gently simmered.

35 min

Easy

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Ingredients

minced dace fish meat 225 g

Chinese sausage (diced) 1

black moss (soaked and cut into sections) 20 g

vermicelli noodles 50 g

chicken broth 100 g

lettuce 180 g

soy sauce 20 g

oil 20 g

cornstarch (for thickening) 15 g

sesame oil 15 g

fine salt 5 g

white pepper 5 g

shrimp (chopped) 10 g

cilantro (chopped) 10 g

scallion (chopped) 10 g

Instructions

Prepare the Fish Ball Filling

Mix the chopped shrimp, diced Chinese sausage, black moss sections, cilantro, scallion, and fish meat together until evenly combined.

Cook the Fish Balls

Heat the chicken broth in a pot. Squeeze the fish mixture into balls and drop them into the soup. Cook through, then take them out and set aside.

Add the Accompaniments

Add the vermicelli noodles and lettuce to the soup pot, then add soy sauce and the remaining seasonings and simmer for a moment. Arrange the cooked fish balls on top.