White Fish Ball Soup with Ginger, Bok Choy & Noodles

October 08, 2024

Make homemade white fish balls in a ginger-garlic broth with bok choy, cabbage and carrots. This home recipe uses a food processor and an egg-white and cornstarch binder. The finished texture depends on the fish and handling; it may differ from commercially made fish balls.

Serves: 4–6 as a soup course | Allow: about 1 hour, plus thawing if needed. The number of fish balls depends on how large you shape them.

Choose and Prepare the Fish

Use 1 lb of skinless, boneless fish flesh, such as Pacific cod or Alaska pollock. Inspect for remaining bones and remove skin before processing. If using our HGT Pacific whiting, fillet it first and weigh the usable flesh; 1 lb of HGT fish is not 1 lb of prepared fillet.

Thaw according to the package instructions and our fish thawing guide. Keep fish chilled until preparation and pat it dry. Use fish in good condition; extra processing cannot repair poor-quality raw material.

Ingredients

Ingredients: Fish Balls

1 lb (450g) firm white fish fillets (cod, pollock, halibut, or lingcod), skin and bones removed, cut into 1-inch pieces
1 egg white
2 tbsp cornstarch
1 tsp fine salt
½ tsp white pepper (white pepper is traditional; black pepper works but is more visible)
1 tsp fresh ginger, finely grated
1 tsp sesame oil
2 tbsp ice water (keeping the paste cold is critical — see technique note below)

Ingredients: Broth

6 cups fish stock or chicken broth (fish stock produces a deeper, more complex flavor; chicken broth is a good substitute)
2 cups water
3 cloves garlic, minced
1-inch piece fresh ginger, thinly sliced
2 tbsp soy sauce (light soy sauce; not dark soy sauce)
1 tbsp fish sauce (optional; adds depth and umami)
1 tsp sesame oil
Salt and white pepper to taste

Ingredients: Vegetables and Garnish

2 cups bok choy, roughly chopped (or baby bok choy, halved)
1 cup napa cabbage, roughly chopped
1 medium carrot, thinly sliced on the diagonal
4 oz (115g) rice noodles or glass noodles, soaked according to package instructions (optional; makes the soup more substantial)
3 green onions, thinly sliced
¼ cup fresh cilantro, roughly chopped
Chili oil or fresh chili slices for serving (optional)

Method

Make the paste. Pulse the cold fish pieces in a food processor until finely chopped. Add the egg white, cornstarch, salt, pepper, grated ginger, sesame oil and ice water. Process in short bursts, scraping the bowl, until smooth and sticky. Stop and refrigerate the mixture if it warms up.
Test a small piece. Poach a teaspoon of paste in gently simmering water until its center reaches 160°F (71°C), then check texture and seasoning. Do not taste raw paste. If it breaks apart, chill the mixture, process briefly and test again. Add a little cornstarch only if needed; too much can make the result dense.
Shape. Cover and refrigerate the paste for 15–20 minutes. With damp hands or two damp spoons, shape similar-sized balls about 1 inch across. Keep them chilled while working in batches.
Start the broth. Simmer stock, water, garlic, sliced ginger, soy sauce and optional fish sauce for about 10 minutes. Add carrots and simmer until nearly tender, then add cabbage and bok choy. Cook until the vegetables are tender to your liking. Stir in sesame oil and adjust seasoning.
Poach the fish balls. In a separate pot of gently simmering water, cook a small batch without crowding. Start checking after about 5 minutes. Use a thin-tip thermometer to check the center of several of the largest balls; continue until they reach 160°F (71°C). This recipe contains raw egg white, so it uses the 160°F endpoint for egg dishes. Floating alone does not establish doneness.
Assemble. Transfer cooked fish balls to the hot broth with a slotted spoon. Prepare optional noodles according to their package instructions and divide among bowls. Add soup and fish balls, garnish with green onions and cilantro, and serve promptly with optional chili oil.

Storage and Reheating

Refrigerate leftovers promptly in shallow containers and use within 3–4 days, or freeze for later. Reheat the soup and fish balls to 165°F (74°C) throughout; do not rely on a fixed reheating time. Separate noodles can help preserve texture.

See FoodSafety.gov cooking and reheating temperatures and its cold storage chart.