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Ingredients
Asian Soup with Fish Dumplings
- For the soup
- 100 grams Glass noodles
- 800 milliliters Chicken broth
- 1 walnut-sized pieces ginger
- 1 chili pepper
- 2 Kaffir lime leaves (available at Asian markets)
- 2 carrots
- 1 bunch scallions
- 100 grams shiitake mushrooms
- light soy sauce
- Coriander
- For the fish dumplings
- 250 grams Victoria Perch
- 100 grams Crème fraiche (chilled)
- 1 medium egg white
- 1 Tbsp breadcrumbs
- salt
- freshly ground pepper
For the fish dumplings, cut the Victoria Perch into cubes and freeze for 1 hour.
For the soup, pour boiling water over the glass noodles and set aside. Pour the chicken broth into a pot. Peel the ginger and cut into quarters. Rinse the chile, slit lengthwise and remove the seeds. Rinse the kaffir lime leaves and tear into smaller pieces. Add the ginger, chile and lime leaves to the broth. Bring to a boil, reduce the heat and simmer for 20 minutes over low heat.
Peel the carrots and cut into fine strips. Rinse and trim the scallions and finely chop. Trim the shiitake mushrooms and halve or quarter depending on the size.
Puree the fish cubes with the creme fraiche and egg whites in a food processor. Stir in the breadcrumbs and season with salt and pepper. Bring lightly salted water to a boil. Using two teaspoons, form the fish mixture into dumplings. Carefully drop into the water and simmer for 3-4 minutes. Remove from the water with a slotted spoon and drain.
Pour the broth through a strainer. Add the carrots and shiitake mushrooms and cook for 5 minutes. Drain the glass noodles and cut into smaller pieces with scissors. Add the glass noodles and scallions to the broth and heat through. Season to taste with soy sauce. Arrange the fish dumplings in soup bowls and pour the broth over the dumplings. Serve garnished with cilantro.