FIsh Ball Noodle Soup: Handcrafted Fish Balls & Homemade Broth

Forget those store-bought fish balls! We're diving into the delicious world of homemade Fish Ball Noodle Soup, and yes, you heard it right - I made these fish balls from scratch. Shocking, isn't it? Especially for someone who often takes the easy route with pre-made ingredients. But this time, I went all in, and trust me, it was worth every minute (FRIED NOODLES ECSTASY).

Why go through all the trouble, you ask? Well, besides the satisfaction of making something from scratch (MEE SIAM KUAH VEGETARIAN), I wanted that rich, flavorful fish broth you get from simmering the bones and skin. And let me tell you, we had an absolute ball with this dish! These fish balls were bouncy, soft, and completely odor-free, swimming in a broth made from simmered fish bones and skin.

Next came the pièce de résistance: hand-rolled fish balls, cooked to perfection in the broth until they floated to the top like little buoyant treasures. The whole concoction was then generously ladled over a bed of noodles and crowned with crispy fried shallots and basil leaves - an impromptu garnish from the basil plants in Nava’s Zen garden. The spring onions (CANTONESE YEE MEE SOUP) also made the cut, though growing coriander leaves has been a bit of an urban gardening challenge. Still learning!

Now, imagine tucking into this warm, comforting bowl of Fish Ball Noodle Soup on a rainy day. It’s the perfect way to satisfy your hunger and warm your soul.

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.