SPICY FISH BALL SOUP

I have a left over fish batter in the freezer, I know that I should to cook it soon if not then it will going to the trash can and wasted. I hate wasting food, cos out there, there are lots of people can not eat!! Oupssss...ok ok, let's back to our topic :).

So, the only idea acrossed my mind was a very simple food which made from fish, it was spicy fish ball soup where all the ingredients are available and ready to use. This is indonesian spicy fish ball soup which is absolutely different compared the normal fish ball soup (for the taste).

Do you wanna know where is the differences? Come...come.....see the recipe below and grab your ingredients ;).

Spicy Fish Ball Soup

Ingredients:

Fish Ball:

250 gram fish fillet, chopped (using grinder will make the fish ball more tender)

1 white egg, whisked

50 gram tapioca starch

1/2 tsp pepper

1/2 tsp salt

2 tsp cilantro leaves, chopped

2 litre water

Soup:

1-1/2 litre fish broth

1 tsp ground red chilli

2 cloves garlic, minced

10 pieces bird's eye chilli

6 pieces kaffir lime leaves

2 stalks lemon grass, smashed

3 tbsp lime juice

50 gram mung bean noodle, soaked in the water

100 gram shiitake mushroom, cut into two pieces

2 stalks cilantro, leaves only

Directions:

Fish ball:

Mix fish fillet, white egg, tapioca starch, pepper, salt and cilantro, mixed well, then shape into a ball form, set aside. Boil water until bubbling, then shift the fish balls one by one, boil until the ball floats, dish it out from the boiling water.

Soup:

Boil fish broth until boiled. Add in ground chilli, garlic, bird's eye chilli, kaffir lime leaves, lemon grass and lime juice, mixed well until boiled. Shift fish balls, mung bean noodle and shiitake mushroom, boil until boiled well. Dish it out and sprinkle it with cilantro leaves. Ready to serve.