Indonesian Tekwan Fish Ball Soup
Ingredients
Fish balls
- 275 grams minced mackerel
- 1 egg white
- 200 grams sago flour
- 100 milliliters iced water
- 2 cloves garlic
- Salt and sugar to taste
Broth
- 500 milliliters shrimp stock
- 1 jicama
- 100 grams shrimp
- 50 grams wood ear mushrooms
- 1 stalk green onion
- 3 cloves garlic
- 1 teaspoon pepper
- 1 tablespoon dried shrimp
- Water as needed
Accompaniments
- Fried shallots
- Glass noodles
- Bird's eye chili sauce
- Lime
Preparation
In a food processor, combine minced mackerel, egg white, minced garlic, sugar, salt, and iced water, and puree until smooth.
Transfer the mixture to a bowl, add sago flour, and mix until well combined.
Shape small portions of the dough and boil in boiling water until they float, then drain.
Grind the broth spice ingredients—garlic, pepper, and dried shrimp—into a fine paste.
Sauté the spice paste until fragrant.
Add shrimp stock and water as needed, and bring to a boil.
Add wood ear mushrooms, jicama, and shrimp, then season with sugar and salt, taste, and adjust seasoning before adding green onion.
Serving
Arrange the fish balls, glass noodles (soaked in hot water first), and herbs in a bowl.
Pour the hot broth over the arrangement.
Serve with fried shallots, lime wedges, and bird's eye chili sauce for extra flavor.
Tips
Squeeze fresh lime and add chili sauce to enhance the tangy and spicy taste.
This dish evokes nostalgic flavors and is best enjoyed with family or as a comforting meal.
