Please be careful, this recipe is designed for a specific device combination and is not compatible with other machines.
Yu wan tang (fish ball soup)
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
This is how much time you need to prepare this meal.
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
This shows how many portions this recipe makes.
- 500 g firm white fish fillets, skinless, cut into pieces (see Tips)
- 2 tsp salt, plus extra to taste
- 1 tsp ground white pepper
- 100 g ice cubes, plus extra for iced water (see Tips)
- 2 tsp Chicken stock paste (see Tips)
- 800 g water, plus extra for iced water
- 1 garlic clove, cut into thin slices (optional)
- 2 sprigs fresh coriander, leaves only, roughly chopped, for garnishing
- 1 spring onion/shallot, trimmed and cut into thin slices, for garnishing
- per 4 portions
- 1826.2 kJ / 434.8 kcal
- 80.9 g
- 4.2 g
- 9.9 g
- Saturated fat
- 2.8 g
- 2.6 g
- 6910.3 mg
Asam pedas ikan (spicy tamarind fish)
Kaya (coconut jam)
Chawanmushi (Japanese savoury custard)
Ayam golek (coconut roasted spiced chicken)
Kai yang bai cai (braised cabbage with mushrooms)
Kuih ketayap (crêpes with sweet coconut filling)
Gula Melaka Huat Kuih (Palm Sugar Steamed Cupcakes)
Qing zheng yu (steamed fish with ABC soup)
Foochow Nourishing Chicken Soup
Teochew rice porridge with sweet potato
Korean Ginseng Chicken
Lap Mei Fan (Chinese Wax Meat Rice)