Fish Ball, Greens & Rice Noodle Soup - Cuisine Magazine - From New Zealand to the World

Name: Fish Ball, Greens & Rice Noodle Soup - Cuisine Magazine - From New Zealand to the World
Ingredients: FISH BALLS; 400g fish fillets, roughly chopped; 1cm-piece ginger, grated; 1 teaspoon fish sauce; ½ teaspoon salt; 1 clove garlic; ¼ teaspoon white pepper, freshly ground; 1 tablespoon Shaoxing wine; ¼ teaspoon sugar; 1 tablespoon cornflour; 1 egg white; FOR THE SOUP; 5g dried seaweed such as wakame (optional); 1.5 litres chicken stock; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 2 tablespoons Shaoxing wine; 3 spring onions, sliced; 1 bunch gai lan or other greens such broccolini, bok choy etc, trimmed into 3cm pieces; 200g rice noodles, soaked in room-temperature water for 10 minutes; 2-3 tablespoons fried shallots; chilli crisp, for garnishing

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I only make fish stock if I have a whole fish so I don’t often have it to hand, but do use it if you have some. I usually prefer the more rounded flavour of chi

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Ingredients

FISH BALLS
400g fish fillets, roughly chopped
1cm-piece ginger, grated
1 teaspoon fish sauce
½ teaspoon salt
1 clove garlic
¼ teaspoon white pepper, freshly ground
1 tablespoon Shaoxing wine
¼ teaspoon sugar
1 tablespoon cornflour
1 egg white
FOR THE SOUP
5g dried seaweed such as wakame (optional)
1.5 litres chicken stock
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons Shaoxing wine
3 spring onions, sliced
1 bunch gai lan or other greens such broccolini, bok choy etc, trimmed into 3cm pieces
200g rice noodles, soaked in room-temperature water for 10 minutes
2-3 tablespoons fried shallots
chilli crisp, for garnishing