Delicious and Attractive Fish Cake Noodle Soup Recipe Easy to Make at Home

How to prepare Fish Cake Noodle Soup

• 1

  Preparation of ingredients

  Wash the chili peppers, cut a slit down the length of the pepper and remove all the seeds.

  When you buy the pineapple, peel it and cut it into small slices. Cut the tomatoes and onions into wedges.

  Peel the shallots. Chop half of the shallots finely, leaving the rest whole. Peel and chop the garlic finely.

  Wash the green onions, cut the tops off separately, and chop the green parts into small pieces.

  When you buy the fish, scale it, gut it, and wash it thoroughly with water multiple times. Then, use a knife to cut off the fish skin.

  Use a spoon to scrape all the fish meat off the bones. Keep the head and bones to make broth.

  Mix the scraped fish meat with 2 teaspoons of chopped green onions, 2 teaspoons of monosodium glutamate, 1 teaspoon of seasoning, 1 teaspoon of sugar, 1 tablespoon of cooking oil, 1 teaspoon of pepper, and 1 teaspoon of fish sauce until the fish absorbs the spices.

  Then, use a spoon to beat the marinated fish until it becomes smooth and sticky, so it can stick to the spoon.

  Scoop about 1/2 tablespoon of the beaten fish and stuff it into the prepared chili pepper.

  Tip

  • To make it easier to beat the fish meat, you can use a pestle and gently pound the marinated fish.
  • For fish cake, you need to beat the fish mixture consistently for as long as possible to help it achieve a smooth and chewy texture, which will prevent it from breaking apart when cooked.

  

  

  

  
• 2

  Steam the fish cake

  After grinding the fish until smooth, spread it evenly on a plate.

  Place a steamer on the stove, put the plate of fish in, and steam for about 10 minutes until the fish cake is cooked and fragrant, then take it out and turn off the stove.

  After steaming, divide the fish cake into 2 equal parts.

  

  
• 3

  Fry the fish cake

  Heat a pan on the stove, add about 2 tablespoons of cooking oil and fry 1/2 of the steamed fish cake on low heat.

  When one side is evenly golden, flip it to fry the other side, then remove it and let it drain oil.

  In the same pan, fry the stuffed chili with fish cake on low heat for about 10 minutes until golden. Remember to flip it regularly to ensure the stuffed chili is evenly cooked and not burnt, which would affect the dish’s flavor.

  

  

  
• 4

  Prepare the broth

  Place a pot on the stove, add the fish head and bones along with about 1.5 liters of water. Add 3 peeled shallots and cook over medium heat. When the water boils, reduce the heat and simmer the fish for about 40 minutes, then turn off the heat and strain the broth.

  Place a pot on the stove, add 1 tablespoon of cooking oil, and sauté the minced shallots and garlic until fragrant. Then, add the prepared pineapple, tomatoes, and onion and stir-fry briefly. When the tomatoes start to soften, pour in the fish broth you just made and simmer on low heat.

  Season the pot with 2 teaspoons of salt, 1 teaspoon of monosodium glutamate, 2 teaspoons of seasoning powder, 2 teaspoons of sugar, and 2 tablespoons of annatto oil, then stir well and bring to a boil.

  When the broth is boiling, add the green onion tops, stir well, and then turn off the heat.

  Tip

  • To make the broth clearer and tastier, you should skim off the foam while simmering the fish bones and cooking the broth.
  • Depending on your family’s taste, you can adjust the amount of seasoning to suit.

  

  

  

  
• 5

  Final Product

  Let’s prepare the dish! In a bowl, add enough noodles and pour the broth on top. Add a few pieces of steamed fish cake, fried fish cake cut into pieces, along with a stuffed chili, and sprinkle some green onions on top, and it’s done.

  A bowl of snakehead fish noodle soup has eye-catching colors and an incredibly appealing aroma. Homemade fish cake will have a certain chewiness and won’t be mushy, and the seasoning will be just right to make you fall in love with it.

  To make the noodles taste even better, you can serve them with fresh vegetables like lettuce, basil, or thinly sliced banana flower and water spinach.