Ingredients

• 500 g - fish
• 1 piece ginger
• 2 tsp - cornstarch or corn flour
• 2 small green onions, minced
• 8 cups - chicken stock
• 4 tbsp - each of shredded cabbage, mushrooms, and bamboo shoots
• 1 tbsp - sliced parsley
• salt and pepper to taste

How to Make Fish Ball Soup

• Boil the fish, remove bones and skin and grind to a paste.
• Mince the ginger.
• Mix together ginger, fish, onions, cornstarch and salt and knead to a smooth mixture.
• Form into small balls and deep fry to a golden brown colour.
• Drain and set aside.
• Heat 2 tbsp oil and fry the vegetables for 5 minutes. Add stock and salt, and boil till the vegetables are almost done.
• Add in the fish balls, boil for 1 minute.
• Remove from fire and garnish with parsley.
• Serve hot.