Mee Calong

Name: Mee Calong (Fish Ball Noodles)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 3 red chillies, sliced; 2 Tbsp sweet soy sauce; 1 Tbsp white vinegar; 1 tsp black peppercorns; 1 tsp salt; 1 egg white (optional); 250 g (9 oz) Spanish mackerel; 1 Tbsp cornflour; ½ tsp white pepper powder; 1 fish stock cube; 1 litre (32 fl oz / 4 cups) water; Salt, to taste; 1 clove garlic, peeled and minced; A handful of chopped coriander leaves; 10 bird’s eye chillies, thinly sliced; 2 cloves garlic, peeled; 5 shallots, peeled; 1 Tbsp vegetable oil; 3 stalks bok choy; 1 packet Chinese egg noodles or rice vermicelli; 1 Tbsp crisp-fried shallots

Fish Ball Noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This dish is very popular in the East Coast of Malaysia. Being near to the coast, there is an abundant supply of seafood, and the fish balls you get here are as fresh as you can get them!

Ingredients

1 packet Chinese egg noodles or rice vermicelli
3 stalks bok choy
1

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Noodles

Method

Boil a pot of water and blanch the noodles and bok choy lightly. Drain and divide among 4 serving bowls.
Place all the ingredients for the fish balls into a food processor and process into a paste. Form into small balls and set aside.
Place all the ingredients for the spice paste into a clean blender and process until fine. Set aside.
Place al