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Yu wan tang (fish ball soup)

Yu wan tang (fish ball soup)
3.0 8 ratings
Prep. 25 min
Total 40 min
4 portions
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Ingredients

  • firm white fish fillets skinless, cut into pieces (see Tips)
    500 g
  • salt plus extra to taste
    2 tsp
  • ground white pepper
    1 tsp
  • ice cubes plus extra for iced water (see Tips)
    100 g
  • Chicken stock paste (see Tips)
    2 tsp
  • water plus extra for iced water
    800 g
  • garlic clove cut into thin slices (optional)
    1
  • fresh coriander leaves only, roughly chopped, for garnishing
    2 sprigs
  • spring onion/shallot trimmed and cut into thin slices, for garnishing
    1

Difficulty

medium

Nutrition per 4 portions

Sodium 6910.3 mg
Protein 80.9 g
Calories 1826.2 kJ / 434.8 kcal
Fat 9.9 g
Fibre 2.6 g
Saturated Fat 2.8 g
Carbohydrates 4.2 g

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