Five Dice Fish Ball Soup

Name: Five Dice Fish Ball Soup
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 500 g snakehead fish meat; 15 g cooked ham (set a small amount aside to slice, the rest dice); 15 g water-soaked shiitake mushroom (set a small amount aside to slice, the rest dice); 25 g fresh bamboo shoot (set a small amount aside to slice, the rest dice); 15 g yellow sponge cake (set a small amount aside to slice, the rest dice); 25 g egg white; 10 g cooked peeled green peas; 2.5 g salt; 2 g MSG; 30 g rendered lard; 20 g Shaoxing wine; 10 g scallion (juice only); 7.5 g ginger (juice only); 25 g cornstarch; 500 g clear chicken broth; 15 g rendered chicken fat

Fish paste shaped into balls and stuffed with five diced ingredients; jade-white in color, with a delicate and refreshing flavor.

50 min

Easy

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Ingredients

snakehead fish meat 500 g

cooked ham (set a small amount aside to slice, the rest dice) 15 g

water-soaked shiitake mushroom (set a small amount aside to slice, the rest dice) 15 g

fresh bamboo shoot (set a small amount aside to slice, the rest dice) 25 g

yellow sponge cake (set a small amount aside to slice, the rest dice) 15 g

egg white 25 g

cooked peeled green peas 10 g

salt 2.5 g

MSG 2 g

rendered lard 30 g

Shaoxing wine 20 g

scallion (juice only) 10 g

ginger (juice only) 7.5 g

cornstarch 25 g

clear chicken broth 500 g

rendered chicken fat 15 g

Instructions

Prepare Five Dice

Cut a small amount of each of the ham, shiitake mushroom, bamboo shoot, and sponge cake into slices, dice the rest finely. Add the peeled green peas, salt, and MSG, then mix well with the rendered lard. Shape the mixture into several balls approximately 3 cm in diameter.

Make Fish Paste

Pat the fish meat flat with a knife, remove any bones, cut into chunks, rinse with clean water, drain, then place on a pork skin and pound into a smooth paste. Put the fish paste into a bowl, add egg white, Shaoxing wine, scallion-ginger juice, and water starch. Stir in one direction continuously, adding clean water gradually while stirring, and add salt until the mixture becomes firm and elastic.

Shape Fish Balls

Scoop the fish paste into your left hand, squeeze the paste out from between your thumb and index finger, then press a small five-dice ball into the center of the paste. Fold the paste back into your hand, smooth the top with your thumb, then squeeze out a round ball. Use your right hand to scrape the ball into a pot of cold water. Once all balls are shaped, heat over low heat until the fish balls turn a white jade color, then transfer them to a soup bowl.

Finish the Dish

Bring the clear chicken broth to a boil in a pot. Add the ham slices, bamboo shoot slices, shiitake slices, and sponge cake slices. Add salt and MSG, bring to a boil again, then pour the broth into the bowl with the fish balls. Drizzle with rendered chicken fat to serve.