
Devices & Accessories
Yu wan tang (fish ball soup)
Prep. 25min
Total 40min
4 portions
Ingredients
-
firm white fish fillets skinless, cut into pieces (see Tips)500 g
-
salt plus extra to taste2 tsp
-
ground white pepper1 tsp
-
ice cubes plus extra for iced water (see Tips)100 g
-
Chicken stock paste (see Tips)2 tsp
-
water plus extra for iced water800 g
-
garlic clove cut into thin slices (optional)1
-
fresh coriander leaves only, roughly chopped, for garnishing2 sprigs
-
spring onion/shallot trimmed and cut into thin slices, for garnishing1
Nutrition per 4 portions
Calories
434.8 kcal /
1826.2 kJ
Protein
80.9 g
Fat
9.9 g
Carbohydrates
4.2 g
Fiber
2.6 g
Saturated fat
2.8 g
Sodium
6910.3 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Around Asia
72 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Purple Yam Huat Kuih (Taro Root Steamed Cupcakes)
1 h 55min
Pandan chiffon cake
5 h 15min
Stir fried prawns with dragon well tea (Longjing tea prawns)
4 h 10min
Mantou buns
1 h 30min
Summer seafood soup
45min
Teochew Seafood Porridge
45min
Taiwanese three cup chicken
20min
Hong shao rou (braised pork belly)
1 h 15min
Steamed Pork Patty with Salted Egg
35min
Homemade Fish Ball Soup
2 h
Chicken porridge with century egg
30min
Aglio olio e peperoncino
35min