| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 10g | 3g | 23g |
| sugars | fibre | protein | salt |
| 7g | 4g | 33g | 3.1g |
Why I Love Singaporean Fish Ball Soup
As a lover of global cuisine, the first time I came across the recipe for Fish Ball Soup, a traditional Singaporean delicacy, I was immediately entranced. This soup is a veritable ballet of flavors, each ingredient performing its part to create a symphony that graces your palate. Beyond the heartwarming comfort this dish brings, there’s a certain charm to the recipe’s simplicity and rusticity – reminiscent of my love for New York’s diverse food scene. Perfect for a chilly evening, it is an inviting bowl of warmth and nourishment that truly captures every essence of Singapore’s rich food culture.
My Take on Fish Ball Soup
Just as I find joy in portraying different characters on stage, I seek similar thrill in experimenting with diverse recipes in my kitchen. This Fish Ball Soup, with its savory fish balls and hearty vegetables simmered in an aromatic broth, is every bit as delightful and satisfying as a hungry artist could wish for. What truly sets it apart for me is its stirring similarity to matzo ball soup, a dish that evokes warmth and comfort reminiscent of my New York roots.
But unlike other dishes I’ve crafted, this particular recipe had an additional layer of inspiration. It is deeply shaped by the culinary expertise of Violet Oon, a renowned Singaporean chef known for her prowess in Nonya cooking. Despite no personal interaction with the chef, diving into her world of Singaporean cuisine from afar greatly inspired me on this journey.
Cooking Up the Perfect Pairing
Fish Ball Soup is fantastic on its own, but if you’re looking to create a full-fledged meal, this soup pairs beautifully with a side of Hainanese Chicken Rice. Combining the lightness of the soup with the rich flavors of the chicken rice brings about a dynamic dining experience. Additionally, if you’re not averse to some heat, adding a few slices of red chili peppers to the soup not only provides a pop of color but also introduces a delightful kick that spices up every spoonful.
At the end of the day, regardless of how or with what you serve it, with its soulful depth of flavors and comforting warmth, the Fish Ball Soup promises a culinary experience that is difficult to forget. This is why I love this recipe, and why it will always have a special place in both my kitchen and heart.
What You’ll Need
- 24 fish balls
- 8 cups of chicken broth
- 3 stalks celery, sliced
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 1 piece of ginger, thumb-sized, peeled and thinly sliced
- 3 cloves of garlic, minced
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of cooking oil
- 1 cup of napa cabbage, chopped
- 1/2 cup of green onions, chopped
- 1/2 cup of cilantro, chopped
- Salt and pepper to taste
- 1 red chili, thinly sliced (optional)
Method
Step One
First, prepare your ingredients. Clean and chop your vegetables – the celery, carrots, napa cabbage, and onions. Peel and thinly slice the ginger. Mince the garlic. Optionally, thinly slice the red chili if you want a spicy kick. Set these aside.
Step Two
Heat the cooking oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, minced garlic, and sliced ginger. Stir these together and sauté until the onions become translucent and the garlic and ginger release their aroma.
Step Three
Next, add the chopped carrots and celery to the pot. Continue to sauté these with the onion, garlic, and ginger until the vegetables start to soften.
Step Four
Pour the chicken broth into the pot. Increase the heat to bring the soup to a simmer.
Step Five
Once the soup is simmering, it’s time to add the fish balls. Carefully drop them into the soup one at a time, making sure they are fully covered by the broth.
Step Six
Stir the fish balls into the soup along with the fish sauce and soy sauce. Allow the soup to continue simmering for approximately 10-15 minutes until the fish balls are cooked through.
Step Seven
Add the chopped napa cabbage to the soup. Cover and allow the soup to simmer for an additional 2-3 minutes, just enough to wilt the cabbage.
Step Eight
Season your soup appropriately with salt and pepper. Don’t forget to taste and adjust the seasonings if necessary. If you’ve decided to use the red chili, add it now for some heat.
Step Nine
Last but definitely not the least, garnish your lovely soup with the chopped green onions and cilantro. Serve the Fish Ball Soup while it’s hot and enjoy its rich, comforting flavors!
