Ken Hom

Fish Ball and Watercress Soup

Preparation info

  • Difficulty

    Medium

  • Serves

    4

    .

Appears in

top 1000Chinese Technique

Chinese Technique

By Ken Hom

Published 1981

  • About

Fish balls can be made from any finely chopped white-fleshed fish. They are seasoned with Shaoxing wine, scallions, and ginger and enriched with ham or chicken fat. Light and delectable, they are a pleasure to encounter in a clear soup. The blanched greens add contrast in color.

Ingredients

  • 1 recipe Fish Balls
  • 4 cups Chicken Broth
  • Salt and freshly ground black pepper
  • 1 cup loosely packed watercress leaves or spinach, blanched

Method

  • Garnishing broth

  1. If the fish balls are still warm from their boiling, add them to hot chicken broth and season the soup to taste with salt and pepper. Or reheat the fish balls in the broth for 2 minutes, and season to taste.

  2. Spoon the broth over the blanched watercress in a serving bowl.

© 1981 Ken Hom. All rights reserved.