Homemade Chilli & Coriander Fishball Mee(noodles)

[takayanagi]

Its going to be Chinese New Year soon and I am really wishing I was back in Singapore for the festival period. I love CNY and all the festive goodies that go with this incredible season of abundance. As its CNY soon, I’m going to do a wee countdown to CNY by posting different recipes of my favourite Singaporean dishes that I have recreated in my home in Scotland. The first recipe is a new take on an old classic - Fishball Mee.

This recipe is not traditional in the slightest. I generally tend to take a look into the fridge/freezer and make what I feel like making. Knowing that I would never be able to recreate the same texture as the fishballs you get in the shops in Singapore, I decided to just go for it and add different flavours to the fishballs. It turned out far better than I expected.

Ingredients for Fishball:

• Approx 300g white fish
  
• 1 chilli
• handful coriander
• 1tsp ginger & garlic paste
• 1 1/2tbp corn starch
• 1tsp light soy
• 1tsp oyster sauce
• dash sesame oil
• salt & pepper

Method:

1. Put everything into a food processor and whizz till combined.
   
2. Roll the fish paste into balls.
3. At this stage you can freeze them for later use.
4. Gently drop the fishballs into simmering soup.
5. When the fishballs are done they should float - takes about 10 mins on medium heat.
6. Once cooked, ladle into bowls and eat with noodles.

Ingredients for Soup:

• 1 spring onion finely sliced
  
• 2 mushrooms finely sliced
• 1/4 small carrot finely diced
• 1 garlic clove finely minced
• 1/2 inch ginger piece grated
• 5 green beans finely sliced
• 1L Veg stock

Method for Soup:

1. Put everything into a pot and leave to simmer.
   

Hop on to the blog for more pictures & tips