Penang Fish Soup
Nutrition
Calories: 456 kcalCarbohydrates: 16 gProtein: 28 gFat: 41 gSaturated Fat: 13 gCholesterol: 70 mgSodium: 142 mgFiber: 5 gSugar: 4 gVitamin A: 18.225 IUCalcium: 54 mgIron: 9 mg
Ingredients
- 1 cup fish trimmings bones, skins, heads
- 1 qt salted water
- 1 lb whitefish fillets such as cod or haddock
- 1 tsp chopped fresh parsley
- 1 pinch salt
- 1 pinch pepper
- ½ cup oil for deep frying or needed amount
- 2 oz. wide rice noodles or rice sticks
- 4 whole green onionss finely chopped
- 1 tablespoon chopped fresh parsley
Instructions
- Put fish trimmings and water into a medium-size saucepan. Bring to a boil; reduce beat. Cover pan; simmer 20 minutes.
- In a blender or food processor, process fish until it forms a smooth paste. Add 1 teaspoon chopped parsley. Season with salt and pepper. Roll 1/2 of paste in small balls 1/2 inch in diameter. Flatten out remaining paste in a rectangular cake 2 inches wide. Cut in strips. Deep-fry strips until crisp and golden. Drain on paper towels. Keep hot.
- Strain fish broth through a fine sieve into a 2-quart saucepan. Bring back to a boil. Add fishballs. Cook gently 5 minutes.
- Meanwhile, in a large pan of boiling salted water, cook noodles until just tender to the bite.
- Drain; divide among 4 heated bowls. Divide fishballs among bowls. Pour in broth. Arrange fried fish strips on top. Garnish with green onions and additional chopped parsley.