Fish ball noodle soup

Step 1

To make the fish balls, place the haddock and squid in a food processor. Add the salt, white pepper, rice wine, cornflour, egg white and oyster sauce and blend until combined, airy and light. Sprinkle in the coriander stalks and mix well. Using 2 tablespoons, pass some of the mixture from spoon to spoon, turning the mixture until an oval ball, known as a quenelle, is formed. It should create 12 balls.

Step 2

To make the broth, add the fish stock to a large wok and bring to a simmer. Add the Chinese leaf and ginger and cook for 1 minute. Add the noodles and season with the salt and white pepper.

Step 3

Turn the heat down to medium and gently add the fish balls to the wok. Cook for 2–3 minutes until the fish balls float to the surface and turn opaque and white. Season with the tamari and sesame oil.

Step 4

Divide the stock mixture and place six fish balls into each bowl. Drizzle with the chilli oil, sprinkle over the coriander leaves and chives and serve immediately.