Clear Broth Carp Fish Balls

Name: Clear Broth Carp Fish Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g Clean carp meat; 5 Pine mushrooms (rehydrated, washed, stems trimmed, blanched in boiling water); 25 g Green onion (half cut into sections, half minced); 1.5 g Ginger (peeled, washed, minced); 2.5 g Fine salt; 2.5 g MSG; 5 g Cooking wine; 25 g Sesame oil; 10 g Chopped cilantro

A traditional Korean clear broth with fish balls made from finely ground carp, served with matsutake mushrooms and garnished with cilantro. The broth is light and refreshing.

45 min

Easy

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Ingredients

Clean carp meat 500 g

Pine mushrooms (rehydrated, washed, stems trimmed, blanched in boiling water) 5

Green onion (half cut into sections, half minced) 25 g

Ginger (peeled, washed, minced) 1.5 g

Fine salt 2.5 g

MSG 2.5 g

Cooking wine 5 g

Sesame oil 25 g

Chopped cilantro 10 g

Instructions

Ingredient Preparation

Peel the green onions, cut half into sections and the other half into mince; peel the ginger, wash, and mince; rehydrate the pine mushrooms, wash, trim away the stem bases thoroughly, and blanch in boiling water until fully cooked.

Making the Fish Paste

Wash the clean carp meat and mince it into a fish paste. Place in a bowl, add 300 ml of water and 12.5 g of salt, and stir in one direction until the mixture becomes sticky. Then add another 200 ml of water, mix well, and let rest for 5 minutes. Add the minced green onion, minced ginger, 1.5 g of MSG, cooking wine, and sesame oil, and mix thoroughly to form a fish paste. Squeeze the paste by hand into walnut-sized fish balls and set aside.

Cooking the Balls in Soup

Drop the fish balls into a pot of boiling water and cook until done. Strain the original broth, pour it into a soup bowl, add 2.5 g of salt and 1 g of MSG, and stir to combine. Add the pine mushrooms and divide into 5 small bowls, placing 1 mushroom and broth in each. Using a slotted spoon, gently transfer the fish balls into each small bowl, sprinkle evenly with chopped cilantro, and serve.