Yu wan tang (fish ball soup)

Yu wan tang (fish ball soup)

3.0 8 rating

Prep. 25 min

Total 40 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Around Asia 72 Recipes
Australia and New Zealand

You might also like...

Homemade Fish Ball Soup

Homemade Fish Ball Soup

2 h

Stir Fried Broccoli with Carrot

Stir Fried Broccoli with Carrot

15 min

Shallot Oil

Shallot Oil

25 min

Four Course Meal (Chicken Rice)

Four Course Meal (Chicken Rice)

1 h 25 min

Pandan Huat Kuih (Steamed Cupcakes)

Pandan Huat Kuih (Steamed Cupcakes)

1 h 5 min

Chicken porridge with century egg

Chicken porridge with century egg

30 min

Fried Beehoon

Fried Beehoon

20 min

Teochew rice porridge with sweet potato

Teochew rice porridge with sweet potato

30 min

Chicken Porridge With Century Egg

Chicken Porridge With Century Egg

30 min

Kai yang bai cai (braised cabbage with mushrooms)

Kai yang bai cai (braised cabbage with mushrooms)

40 min

Chawanmushi (Japanese savoury custard)

Chawanmushi (Japanese savoury custard)

1 h 45 min

Chawan mushi (Japanese savoury egg custard)

Chawan mushi (Japanese savoury egg custard)

35 min