Yu wan tang (fish ball soup)

Yu wan tang (fish ball soup)

3.1 9 ratings

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

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Also featured in

Around Asia 72 Recipes
Australia and New Zealand

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