Fish Ball Soup

Name: Fish Ball Soup
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 3 banana shallots, finely sliced; 2 tbsp vegetable, sunflower or rapeseed oil; Handful of store-bought crispy shallots; ½ tsp fine salt; ½ tsp caster sugar; 1.5 litres fish stock (2 stock or bouillon cubes); 2-inch piece (30 g) of fresh ginger, finely sliced into batons; 1 tbsp finely chopped fresh coriander stalks; 1 tbsp chopped fresh coriander leaves, to serve; 2 tbsp light soy sauce; 1 spring onion, finely sliced; 1 egg white; 1 tsp salt; ½ tsp ground white pepper; 2 garlic cloves, minced; 1.5 litres fish stock (2 stock or bouillon cubes); 1.5 litres fish stock (2 stock or bouillon cubes); 30 ml ice-cold water (approximately); 1 tbsp cornstarch; 360 g mackerel fillets

Preparation info

Serves
4
(makes 20 fish balls)

Difficulty
Easy
Ready in
30 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

While this recipe might not sound the most exciting, it creates a delicate yet comforting soup with a light flavour profile that’s great for autumn or winter months in the UK when there is a chill in the air. If you’re feeling under the weather, this will definitely give you an inner glow.

Ingredients

For the fish balls

360 g mackerel fillets
2 garlic cloves, minced
½ tsp <

Asia
India
China
Lunch
Fish course
Supper
Pescatarian
Autumn
Winter
Soup

Method

Skin the mackerel fillets, using a spoon to help scrape the flesh from the skins. You should be left with approximately 280g of mackerel flesh. Discard the skins and place the flesh in a bowl.
Add the minced garlic, white pepper, salt, egg white and cornstarch to the mackerel and mix well using a spoon or your hand. Slowly add the cold water until the mixture c