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MasterChef New Zealand

TV ONE

Ep 8 - Fish ball noodle soup


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Fish ball noodle soup

1 Blue cod fillet
2 rashers Bacon diced
2 Egg whites
2 Shallots sliced
1 Red chilli sliced
1/2 tbsp Grated ginger
50ml Sake
1 litre Campbells Real Fish stock
60 ml Evaporated milk
Salt and pepper
1 tbsp Baking powder
1/4 Cup Corn flour

1
Coat fish head and bones in corn flour and deep-fried till brown. Dish and drain

2
Put one fillet of fish in food processor with 2 tablespoon of corn flour, season with salt and pepper and egg white. Process until combined. Add in 1 tablespoon baking powder and beat in a cake mixer using a paddle mixer for 10 minutes.

3
For fish stock, pan fried bacon till crispy then add in sake and chili, reduce a little then add Campbells Real Fish stock and simmer for 20mins on low heat, add in ginger. Just before serving, add in evaporate milk and season with salt and pepper.

4
Cook noodles aldente in a pot of boiling salted water.

5
To make the fish balls use a small spoon and shape into a ball, pan fry for 30 second on each side then boil in hot water till the balls float.

6
Assemble everything in a bowl and serve




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