FIsh Ball Noodle Soup: Handcrafted Fish Balls & Homemade Broth

(Updated Version)

Forget store-bought fish balls! I ventured into making homemade Fish Ball Noodle Soup from scratch, and it was absolutely worth it. These hand-rolled fish balls, simmered in a rich broth made from fish bones and skin, were bouncy, soft, and completely odor-free.

Topped with crispy fried shallots, spring onions and fresh basil leaves from Nava’s Zen garden, each bowl was a comforting delight (TOM YUM SOUP RECIPES). On a rainy day, this dish offers the perfect warmth and satisfaction, elevating simple ingredients into a flavorful, soul-nourishing experience (SEAFOOD FRIED MEE RECIPE).

Ingredients
Fish Balls
2 medium-sized tenggiri/Indian mackerel (about 400g) - deboned and skinned
1 sprig spring onion, thinly sliced
1/2 tbsp corn flour
Salt and pepper to taste

Broth
Fish skin and bones (from the above)
5 shallots, thinly sliced
3-4 sprigs basil leaves (or spring onion)
1 tsp anchovy granules or 1/2 cube anchovy stock (optional)
1 liter of water
4 tbsp oil
Salt and pepper to taste

Noodles
Mee Hoon (as needed), blanched to soften

Garnish
Fried shallots
Fried basil leaves

Sambal/Chili Dip
2 red chilies
1 green chili
2 garlic cloves
1/4 inch ginger
1/2 tsp sugar
Calamansi lime juice (as needed)
A pinch of salt

Method
Make the Fish Balls
Process or pound the fish flesh until smooth.
Mix with spring onion, corn flour, salt, and pepper.
Wet your hands, pinch off small amounts of the fish paste, and roll them into tight balls.
Set aside.

Prepare the Broth
Heat oil in a pot and fry the shallots until crispy. Set aside.
Do the same with the basil leaves.
In the same oil, fry the fish skin and bones for 2-3 minutes.
Add water, season with salt, pepper, and anchovy granules/stock.
Simmer over low heat for about 30 minutes.
Strain the broth to remove the bones and skin, then return it to the pot.

Make the Sambal/Chili Dip
Pound or process the chilies, ginger, and garlic.
Mix with sugar, salt, and lime juice.

Serve
Gently drop the fish balls into the simmering broth. When they float, they're done!
Assemble the noodles in a bowl, pour the broth and fish balls over them.
Garnish with fried basil leaves and shallots.
Serve with the sambal/chili dip on the side.