5 ways to cook delicious and unique fish cake soup to make your meal more diverse

Prepare the ingredients

Buy fragrant gourd, use a knife to scrape off the green skin and wash it thoroughly with water. Then cut it into round slices that are easy to eat, about 1 – 2 finger joints thick.

Finely chop the shallots. For the edible amaranth, strip the leaves, discard the stems, wash several times with water, and drain in a basket.

Stir-fry the fish cakes

Place a pot on the stove, add about 3 tablespoons of cooking oil, use a spoon to scoop each fish cake into the pot and stir-fry for about 5 minutes until the fish cakes turn slightly yellow, then turn off the heat.

Cooking soup

You need to place another pot on the stove, add 2 tablespoons of cooking oil and minced shallots to sauté until fragrant.

Then add about 1 liter of water and bring to a boil. When the water boils and bubbles appear on the surface, add 1 teaspoon of salt and all the bitter melon and water spinach.

Wait for the water to boil again, then add the fish cake, add about 2 teaspoons of seasoning and cook for another 3 minutes before turning off the stove.

Final product

You serve the fish cake soup with bitter melon in a soup bowl, sprinkle a little pepper to enhance the delicious aroma and flavor of the dish. The sweet broth combined with the soft tender bitter melon and the chewy crispy fish cake creates a very nutritious soup that is perfect for you to cook for the whole family to enjoy.

Prepare the ingredients

After buying the gourd, peel it, wash off the sap thoroughly with plenty of water, then cut it into thick round slices about 1 finger width.

Dried shrimp just need to be washed briefly with water, no soaking is necessary to avoid losing the shrimp’s sweetness.

Remove the roots and withered leaves from the green onions, wash them clean, then chop the white part into small pieces to sauté with the dried shrimp, while the green part will be cut into small sections.

Wash the cilantro with water, cut off the ends, and then chop into small pieces.

Marinate the fish cake

You put the fish cake in a bowl and season with some common spices to enhance the flavor of the dish. Add 1 teaspoon of ground pepper, 1 teaspoon of seasoning powder, 1/2 teaspoon of fish sauce, and 1 teaspoon of sugar.

You should also add some fried garlic and shallots to the fish cake to eliminate the fishy smell, making the flavor richer.

Additionally, you can use fried green onions instead of garlic or shallots to marinate with the fish cake.

Sauté the melon with dried shrimp

Place a pot on the stove, add about 3 tablespoons of cooking oil and put in the diced green onions to sauté until fragrant over medium heat.

When the onions are golden and fragrant, add the dried shrimp and stir for about 1 minute, then continue to add the melon and sauté together.

Cook the soup

After stir-frying the gourd with dried shrimp, add about 800ml of filtered water to the pot and keep the heat high to bring the soup back to a boil.

Add 1/4 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, and 1 teaspoon of sugar to the pot, then use your hands or a spoon to shape the fish cake into balls and add them to the pot to cook together.

Cook the soup for about 20 minutes until the gourd is soft, then add about 1 tablespoon of fish sauce and taste to adjust according to your family’s preferences.

After that, add some chopped green onions and cilantro to the pot, then turn off the heat and sprinkle a little ground pepper on top.

Finished Product

The melon soup cooked with fish cake is both deliciously sweet and refreshing, and extremely simple to make. The melon is cooked just right, not too soft or mushy, combined with the chewy and flavorful fish cake, creating a fragrant and appealing soup.

This dish is best enjoyed while it’s still hot, and serving it with white rice is absolutely wonderful!

Prepare the ingredients

When you buy the squash, cut off the stem, peel off the outer skin, wash it with water until clean, and then let it drain.

Then use a knife to cut the squash into small pieces according to your preference.

Green onions should be trimmed, washed clean, and chopped finely.

As for the coriander, you will cut off the roots and wilted leaves, then wash it until clean and let it drain.

Marinate the fish cake

Place the fish cake into a bowl. Marinate the fish with 1 teaspoon of minced shallots, 1 teaspoon of minced garlic, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/2 teaspoon of ground pepper and 1 teaspoon of cooking oil.

Then, use a spoon to mix thoroughly so that the spices blend into the fish cake. Next, place the fish cake into a piping bag to shape it into fish cake balls more easily.

Cooking Soup

Put a pot on the stove, add 3 tablespoons of cooking oil, 1 teaspoon of minced garlic, 1 teaspoon of minced shallots, and sauté for about 2 minutes, then add 500ml of water.

Wait until the water boils, then you can start squeezing the fish cake into the pot and season with: 1/2 teaspoon of monosodium glutamate, 1 teaspoon of salt, 1/2 teaspoon of seasoning powder, and adjust the seasoning to your family’s taste.

Finally, add the whole bottle gourd and cook for about 3 more minutes; when the gourd is just cooked, sprinkle a little chopped onion and cilantro on top, and you can turn off the stove and enjoy!

Final Product

Serve the fish cake soup with bottle gourd in a bowl, adding a bit of pepper to enhance the dish’s appeal. The gourd is soft, the fish cake is chewy, and the naturally sweet broth creates a fantastic combination.

When eating, you should accompany it with a bowl of chili fish sauce to dip the fish cake along with a bit of white rice for a delicious and flavorful experience. Try it and enjoy!

Prepare the Ingredients

For the chives, remove any yellow leaves, wash them thoroughly, and cut them into small pieces about 1 – 1.5 finger lengths.

Peel the shallots and garlic and chop them finely.

Trim the roots off the spring onions, wash them with water, and chop them into small pieces.

Marinate the fish cake

You can leave the fish cake in the bag or transfer it to a bowl to season with spices.

Add 1 teaspoon of minced shallots, 1 teaspoon of minced garlic, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of pepper, 1 tablespoon of cooking oil, and a little chopped green onion into the bag, then mix thoroughly so that the fish cake absorbs the seasoning evenly.

Then add about 1 tablespoon more of cooking oil to make the fish cake softer, mix once more and transfer the fish cake to a bowl.

Cook the soup

You put the pot on the stove, add 3 tablespoons of cooking oil, a little chopped green onion, and sauté until fragrant. Then add about 100ml of water to the pot and bring to a boil.

When the water is boiling, add the fish cake balls and cook for about 10 minutes, then season with: 2 teaspoons of sugar, 1/2 teaspoon of monosodium glutamate, 1/4 tablespoon of salt, and stir well with a ladle.

Next, add all the prepped chives, wait for the water to boil once more, then you can turn off the stove and enjoy.

Finished product

The fish cake soup with chives after completion will have an incredibly attractive aroma of chives blended with the sweet taste of the broth and the soft, chewy fish cake that is just right.

This will definitely be a very suitable soup dish for you to cook for your family to enjoy on weekends!

Prepare the ingredients

The radish you bought should be peeled, washed thoroughly with water, and cut into thick round slices about 1.5 finger lengths.

Ginger should be peeled, washed thoroughly, and sliced into thin strips.

Green onions should be trimmed of the roots and any yellowing leaves, washed, and drained.

Coriander should be trimmed of roots, washed thoroughly, and then cut into sections.

Cooking soup

Place a pot on the stove, add about 500ml of water, bring to a boil, and add shredded ginger.

Then, cover it and let it boil for about 3 minutes before adding all the white radish. When the water boils again, add the fish cake balls and cook for about 6 minutes.

After that time, open the lid and add all the chopped green onions along with 1/2 teaspoon of salt.

Next, add the prepared cilantro, stir well with a ladle, and cook for another 30 seconds before turning off the stove.

Completion

Serve the fish cake soup with radish in a bowl and you can sprinkle a little pepper on top to enhance the flavor of the dish.

Final Product

The fish cake soup cooked with radish features a delightful blend of the naturally sweet taste of radish, a hint of the spicy flavor of ginger, and the chewy softness of the fish cake, creating an irresistible appeal. Give it a try and experience it right away!