Ep 8 - Fish ball noodle soup
Fish ball noodle soup1 Blue cod fillet
2 rashers Bacon diced
2 Egg whites
2 Shallots sliced
1 Red chilli sliced
1/2 tbsp Grated ginger
1 litre Campbells Real Fish stock
60 ml Evaporated milk
Salt and pepper
1 tbsp Baking powder
1/4 Cup Corn flour
Coat fish head and bones in corn flour and deep-fried till brown. Dish and drain
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.
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.
Cook noodles aldente in a pot of boiling salted water.
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.
Assemble everything in a bowl and serve