Easy And Quick Fish Ball Soup Recipe

Ingredients

• 500 g White Fish Fillet (skin removed, red bloodline trimmed, cut into 2‑inch chunks)
• 1 large Egg White (separated from yolk, room temperature)
• 2 stalks Scallion (white and green parts finely chopped)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 100 ml Water (cold, for blending)
• 1 teaspoon Salt (fine sea salt)
• ½ teaspoon Ground White Pepper (freshly ground)
• 2 tablespoons Cornstarch (for binding the fish mixture)
• 100 g Fish Bones (cleaned, cut into two pieces for broth)
• 2 tablespoons Vegetable Oil (for frying bones)
• 500 ml Boiling Water or Light Fish Stock (for simmering bones and later broth)
• 200 g Baby Bok Choy (washed, stems separated from leaves)
• 1 tablespoon Fermented Black Beans (Dòu Jì) (rinsed and lightly mashed)

Instructions

1. Prepare the Fish

   Remove the skin from the fillet, cut out the reddish bloodline in the centre, then cut the flesh into 2‑inch chunks.

   Time: PT10M

2. Blend the Fish Mixture

   Place the fish chunks in the blender. Add the egg white, chopped scallion, minced ginger, cold water, salt, ground white pepper, and cornstarch. Blend on high for about 5 minutes until the mixture is smooth and glossy.

   Time: PT5M

3. Shape the Fish Balls

   Wet your hands with water. Scoop roughly 1‑teaspoon portions of the fish paste and roll between your palms to form smooth 2‑cm balls.

   Time: PT10M

4. Poach the Fish Balls

   Bring a pot of water to a gentle simmer over low heat. Carefully add the fish balls, stirring once to keep them from sticking. Cook for 15 minutes until they float and feel firm to the touch.

   Time: PT15M

   Temperature: low heat

5. Prepare the Fish Bones

   Take the reserved fish bones, cut each piece in half, and pat dry with paper towels.

   Time: PT5M

6. Fry the Bones

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Fry the bone pieces on each side until golden brown, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: medium-high

7. Simmer the Broth

   Add 500 ml boiling water (or light fish stock) to the skillet with the fried bones. Bring to a boil, then reduce to low and simmer for 30 minutes, allowing the bones to release flavor.

   Time: PT30M

   Temperature: low

8. Combine All Ingredients

   Remove the bones with a slotted spoon. Add the poached fish balls, a pinch of salt, ground white pepper, the baby bok choy stems first, then leaves, and the mashed fermented black beans. Stir gently with both hands until the bok choy wilts, about 2‑3 minutes.

   Time: PT5M

9. Serve

   Ladle the hot broth and fish balls into serving bowls. Garnish with extra chopped scallion if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

212

Protein

20 g

Carbohydrates

10 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of White Fish Fillet: Tilapia, Cod, Halibut
• Instead of Egg White: Aquafaba (1 tbsp)
• Instead of Scallion: Green onion, Leek (white part)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Salt: Kosher salt (¾ tsp)
• Instead of Ground White Pepper: Black pepper (¼ tsp)
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Fish Bones: Chicken carcass, Dried shiitake for vegetarian version
• Instead of Vegetable Oil: Peanut oil, Canola oil
• Instead of Boiling Water or Light Fish Stock: Chicken stock (non‑pescatarian)
• Instead of Baby Bok Choy: Napa cabbage, Swiss chard
• Instead of Fermented Black Beans (Dòu Jì): Miso paste (½ tbsp)

Equipment Needed

• Blender
• Sharp Knife
• Cutting Board
• Mixing Bowl
• Pot with Lid
• Skillet or Frying Pan
• Slotted Spoon
• Ladle
• Tongs (optional)
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Shaping smooth, uniform fish balls
• Poaching the balls at a gentle simmer
• Frying the fish bones until golden
• Simmering the broth for a full 30 minutes

Chef Tips from the Video

• Use ice‑cold water when blending to keep the fish paste smooth and prevent overheating.
• Keep your hands wet while shaping to avoid the mixture sticking.
• For an extra silky texture, strain the blended fish paste through a fine mesh sieve before shaping.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.

Freezer: Freeze raw fish balls on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Cook from frozen, adding 5‑7 extra minutes.

Room temperature: Not recommended; broth and fish spoil quickly at room temperature.

Make-Ahead Tips

• Blend and shape the fish balls a day ahead; store them in a single layer on a tray covered with plastic wrap and refrigerate.
• Raw fish balls freeze well; transfer to a freezer bag and label with date.
• Broth can be made in advance and reheated; add fresh bok choy just before serving.

Frequently Asked Questions