Fish ball and celery soup (Chinese cooking for Australians)

 

For 4 servings 

• 625 gr white fish fillets
• 15 ml seafood marinade (click here for recipe)
• 2 egg whites
• 15 ml water
• 30-45 ml cornflour
• 3 stacks celery, cut into thin diagonal slices
• 1½ liters fish stock
• 15 ml light soy sauce
• Pinch of white pepper

Preparation

1. Mince fish fillets, then pound to a smooth paste in a mortar or blender ; season with marinade and stir in egg whites, water and cornflour ; knead to a smooth, slightly stiff paste.
2. Form into balls by squeezing lumps of the paste from the hand, between curled thumb and forefinger ; scoop each ball with a spoon, and drop into cold water.

Cooking

1. Bring stock to the boil and season with soy sauce and pepper ; drop in drained fish balls and simmer on medium heat for about 20 minutes.
2. Add sliced celery and simmer until just tender.
3. Pour into a soup tureen and add seasonings to taste.

BON APPÉTIT