Easy Fishball Soup Noodles

Name: Easy Fishball Soup Noodles
Yield: 2 to 3 servings
Cuisine: Malaysia
Ingredients: 200 gram yellow noodles (I use Gardenia NuMee yellow noodles); 4 cloves garlic, bruised and coarsely minced; 1/2 holland/yellow onion, sliced; 1/2 cup dried small anchovies, cleaned and rinsed; 1 medium-sized potato, cut into approx. 2cm cubes; 2-3 cups cut green mustard or choy sum.. I use coarsely cut cabbage because I was running out of vegetables; 2 medium-sized tomatoes, cut into small pieces; 1 cup cauliflower florets; 4 birdseye chillies; 1 tbsp oyster sauce; 4 cups water; 1/2 tsp ground blackpepper; 2/3 tsp salt; 1/2 tsp sugar; 2 medium-sized fish (any type will do, I use ikan selar or yellowtail scad); 1/2 tsp salt; 1/2 tsp ground blackpepper; 1/2 tbsp cornflour; 1 tbsp flour

Hafsah @hafsahothman255

Kuala Lumpur, Kuala Lumpur, Malaysia

This recipe is inspired by my mother’s fish ball soup noodles. It’s a comfort home-cooked food that consists of homemade fish balls as the star ingredient. It’s typically served during lunch or dinner..or even teatime. My mother used to make this during rainy monsoon season in my hometown in East Coast Malaysia. Nothing like a bowl of piping hot fishball soup noodles during cold and wet weather to keep the kids warm and happy!

Baca lagi

Easy Fishball Soup Noodles

Hafsah @hafsahothman255

Kuala Lumpur, Kuala Lumpur, Malaysia

Disimpan

Cetak

Ramuan

40 minutes

2 to 3 servings

200 gramyellow noodles (I use Gardenia NuMee yellow noodles)
4 clovesgarlic, bruised and coarsely minced
1/2holland/yellow onion, sliced
1/2 cupdried small anchovies, cleaned and rinsed
1medium-sized potato, cut into approx. 2cm cubes
2-3 cupscut green mustard or choy sum.. I use coarsely cut cabbage because I was running out of vegetables
2medium-sized tomatoes, cut into small pieces
1 cupcauliflower florets
4birdseye chillies
1 tbspoyster sauce
4 cupswater
1/2 tspground blackpepper
2/3 tspsalt
1/2 tspsugar
Fish balls
2medium-sized fish (any type will do, I use ikan selar or yellowtail scad)
1/2 tspsalt
1/2 tspground blackpepper
1/2 tbspcornflour
1 tbspflour

Disimpan

Cara Memasak

40 minutes

1

Remove fishbones, cut the flesh into smaller pieces and put into a chopper with ground blackpepper and salt. Chop until it turns into smaller pieces, about 15 seconds, pausing once midway to scrape the flesh from the inside wall of the chopper. Alternatively you can use pestle and mortar to pound the flesh.
2

Take about a half inch cubic chopped fish flesh and with your fingers turn it into a mini ball and roll it into a mixture of flour, cornflour, salt and black pepper. Set them aside.
3

Blanch the yellow mee in boiling water according to the manufacturer’s instructions (about 30 seconds), drain, then rinse briefly with cold tap water. Set it aside in a colander. The prepared main ingredients are shown in the pic below:
4

Sauté the anchovies until slightly brown, then add garlic and stir fry until the garlic turn slightly brown at the edges.
5

Add onion and chillies. Saute for about 40 seconds then add half of the sliced tomatoes. Saute for 2 minutes.
6

Add water and cubed potatoes. Add in oyster sauce, ground black pepper, salt and sugar. Stir and leave it to boil until the potatoes become almost tender (about 7 minutes), then add the fish balls. After 1 minute add cauliflower. Stir and leave it boiling for about 2 minutes.
7

Add in the remaining sliced tomatoes and cabbage. Stir for about 1 minute on medium flame, then turn the stove off.
8

Put some of the noodles into a bowl using tongs, and scoop a few ladles of the hot fish ball soup onto the noodles. Enjoy!