Fish ball noodle

Name: Fish ball noodle
Yield: Serves 4
Cuisine: Singaporean
Ingredients: handful of chopped coriander and some chopped chilli, to serve; handful of chopped coriander and some chopped chilli, to serve; 2 tsp fish sauce; 1 tsp salt, and a touch of MSG (optional); 2 big handfuls beansprouts, softened in boiling water for 1 minute; 3 tsp cornflour; 300 g rice vermicelli noodles, prepared according to the packet, rinsed and drained; 2 big handfuls beansprouts, softened in boiling water for 1 minute; 4 spring onions, shredded; 1.5 litres Asian chicken stock; 500 g skinned and boned white fish fillet or skinned prepared squid; 3 cm piece fresh root ginger, peeled; 500 g skinned and boned white fish fillet or skinned prepared squid

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Park a little dish of chilli sauce or chilli shrimp oil next to this on serving - essential for fish-ball dunking. Pure comfort. And PS, you can buy ready-made fish balls from Asian food stores.

Ingredients

500 g skinned and boned white fish fillet or skinned prepared squid
3 cm piece fresh root ginger, peeled

Asia
Singapore
Main course
South East Asia

Method

Pulse the fish in a processor to a paste. Grate the ginger. Squeeze the juice from the ginger gratings over the fish (discarding the spent gratings), then add the salt, fish sauce and cornflour and knead into the fish mixture. Mould the paste into small balls about the size of a walnut, cover, then slip into the fridge to firm up. Cook them in boiling water for 3 minutes, then drain. Divide the