Three-Color Fish Ball Soup

Name: Three-Color Fish Ball Soup
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 500 g yellow croaker (or white fish, mandarin fish also work); 200 g spinach leaves; 100 g tomato sauce; 3 eggs; 80 g lard; 8 g salt; 30 g scallion; 20 g ginger; 20 g cooking wine; 5 g MSG; white pepper, to taste; chicken broth, to taste; water, to taste

A Zhejiang-style dish featuring soft, tender fish balls in a fragrant, refreshing broth.

1h 10m

Easy

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Ingredients

yellow croaker (or white fish, mandarin fish also work) 500 g

spinach leaves 200 g

tomato sauce 100 g

eggs 3

lard 80 g

salt 8 g

scallion 30 g

ginger 20 g

cooking wine 20 g

MSG 5 g

white pepper to taste

chicken broth to taste

water to taste

Instructions

Make three-color fish paste

Skin, bone, and debone the fish, then pound into a fine fish paste. After removing the sinews, loosen it with a small amount of scallion-ginger water, then add more water and adjust to a thin porridge-like consistency. Add salt and cooking wine, stir vigorously until shiny, then add a pinch of MSG, white pepper, lard, and egg whites. Mix well and divide into three portions. To one portion, add crushed and strained spinach juice and stir until green; to another portion add tomato sauce and stir until red; leave the third portion its natural color. This gives you green, red, and white pastes.

Cook the fish balls

Squeeze each colored paste into individual balls and place them into cold water in a wok. Gradually heat over the stove; once the water comes to a boil (do not let it boil vigorously), gently press the fish balls with the back of a ladle so they cook through slowly. Remove them and soak in broth.