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Stuffed Fish Balls With Loofah Soup

Stuffed Fish Balls With Loofah Soup
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This Stuffed Fish Balls With Loofah Soup is a tasty dish made of sea bass balls stuffed with delicious, spicy ground beef stuffing. The stuffed balls are then cooked in a chicken broth with shrimps, loofah, and shiitake mushrooms. Flavorful and nutritious meal for a hot dinner. Enjoy the cavalcade of flavors!

Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 20 min
3 SERVING
Ingredients:
  • 3 lb. Sea bass
  • 1/2 tsp. Salt
  • 1/8 tsp. White pepper
  • 2 cup Egg white
  • 1/3 cup Corn starch
  • 1/4 cup Cooking oil
  • 2 qt. Cooking oil
  • 8 oz. Chef made fish balls
  • 1 lb. Ground pork
  • 1/2 tsp. Salt
  • 1 tbsp. Shaoxing wine
  • 1/2 tsp. Sugar
  • 1 tbsp. Oyster sauce
  • 1 tbsp. Cilantro, finely chopped
  • 1 tbsp. Ginger, minced
  • 1 tbsp. Carrot, minced
  • 1 tbsp. Water chestnut,minced
  • 1 tbsp. Green onion, chopped
  • 1 qt. Salted chicken stock
  • 4 oz. Shrimp
  • 6 oz. Loofah
  • 2 Medium Fresh shiitake mushrooms
  • 1/4 tsp. Salt
  • 1/8 tsp. White pepper
Directions:
1
Descale the fish, and remove its guts. Wash with cold water, and pat dry with paper towels. First, cut off the head, then slice opens the dorsal of the fish along the middle line, then lay the knife parallel to the cutting board and cut from the front until the tail. Remove the vertebrae and tail, and then trim both belly and dorsal sides. Gently scrape the flesh off the skin using the heel of your knife. Mince the fish meat, and put it in a large bowl.
2
Add salt, ground white pepper, egg white, and cornstarch to the meat. Mix well with a hand until sticky and slimy.
3
In a wok over medium-low heat, bring enough oil to 140°F-170°F/60°C-80°C. Grab some fish meat mixture, push it through the circle formed by the thumb and index finger to make a fish meatball. Take a spoon, dip it in oil, then place the meatball onto the spoon. Put the meatball in the oil, deep fry for 5-7 minutes. As soon as the fish balls are floating, turn the heat up to high, fry until golden. Remove from oil. These are fish balls.
4
Combine the ground pork, salt, Shaoxing cooking wine, sugar, oyster sauce, minced cilantro, minced carrot, minced water chestnuts, minced green onion, and minced ginger in a large bowl, and mix well.
5
Poke a small hole on the fish balls, then stuff the ground pork mixture into the fish balls.
6
In a medium stock pan, add chicken broth and bring it to a boil. Cook the stuffed fish balls in the boiling chicken broth for 1-2 minutes. Then add shrimps, fresh shiitake mushrooms, loofah melon, salt, and ground white pepper. Bring it to a boil again. Turn off the heat.
7
Enjoy!
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