DEDY'S FISH BALL SOUP

Date: 5th July 2020

Dedy’s Fish Ball Soup

1 Kilo Ono or Wahoo

Thumb length of ginger – chopped roughly

3-6 cloves garlic – chopped roughly (dependant of how much you like garlic)

2 Lemongrass sticks – keep whole

6 Kaffir lime leaves

Ground white pepper

Salt

2 litres water

1 1/2 teaspoons corn starch

 

Place fish in a food processor and blend.

Put fish mix into a bowl and add cornstarch and approx 1/4 – 1/2 cup of  water, enough to make the fish mix pliable.

Roll the fish mix into balls and drop into the remaining water that is now on the boil.  Add remaining ingredients to boiling water and put the lid on to infuse.

It’s cooked when the fish balls float.


© 2020 Step Outside with Paul Burt