Ground Pork and Fish Meatball Soup with White Beech Mushroom (猪肉鱼丸蘑菇汤)

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猪肉鱼丸蘑菇汤 (Zhū Ròu Yú Wán Mó Gū Tāng)


I always wanted to try more varieties of meatball, this recipe combines the ground pork and swai fish to have the nutrition from both pork and fish.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1 lb. ground pork
  • 1 lb. swai fish fillet
  • 2 tablespoon corn starch
  • 1 teaspoon salt
  • A pinch of sugar
  • A few drops of sesame oil
  • A few slices of ginger
  • 2 green onion (why buy from store? grow your own green onion)
Preparation Time:  15 minutes
Cooking Time: 25 minutes
Servings: 4

Cooking Steps
1. Get 1 lb. swai fish fillet, rinse clean, cut into thin slices, then fine chop it into small bits.
2. Add the fish bits to a large mixing bowl, then add 1 lb. ground pork, 2 tablespoon corn starch, 1 teaspoon salt, 1 fine chopped green onion, a few drops of sesame oil, a pinch sugar, mix evenly. This takes about 10 minutes.



Tip:
  • Typically the pork meatball needs some water or stock to make it tender. Since the fish already has quite large portion of water, there is no need to add extra water or stock. The ground pork will absorb the water from the fish. 

3. Boil a pot of water (6 cups), add a pinch of salt, a few slices of ginger, 1 coarse chopped green onion.
4. Scoop the mixture to make about 2 inch wide meatball, add to the pot, boil, then simmer for 15 minutes.
5. Get 1 pack white beech mushroom, cut off about 1/2 inch root, rinse clean, add to the pot, boil, then simmer for 5 minutes.


 

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