Fragrant Fish Noodle Soup – Flavology by Lee Kum Kee feat. Ching-He Huang

Fragrant Fish Noodle Soup – Flavology by Lee Kum Kee feat. Ching-He Huang


I’m in Shau Kei Wan all the way
in the west side of Hong Kong Island and I’m about to go and destroy
some fresh fish ball noodle soup! This is Wong Lang Kee Noodles.
They’ve been going for 40 years. It’s a family restaurant and it’s a
traditional snack house and they do lots of different dishes. What I’m here for is what they do best.
A steaming bowl of fish ball noodle soup. Awesome! Food’s arrived and I’m starving. Look at this! This is what I’m here for, their fish ball noodle soup and they make them fresh every morning. Look at that! You’ve got lots of little bits
of green onion in. Succulent, juicy. It’s got a nice bite, not too soft.
It’s really fresh! You can really taste the sweetness of the fish. Bloody hell that’s good! That was some of the best fish ball
noodle soup I’ve had. But I don’t wanna go to Hong Kong
every time I want a bowl full of it. So here’s my version! I’ve got some fresh haddock fillets
and these are going into a blender. Next I’m gonna add in 50g of fresh squid, a pinch of salt, a pinch of ground white pepper one teaspoon of shaoxing rice wine, a tablespoon of cornflour, one egg white. Now for a hit of umami, I’m gonna add in Lee Kum Kee’s Premium Oyster Sauce. Now it’s time to blend it up! Spoon it out onto a small tray. Add in some coriander stems that have been finely chopped. So just give that a good mix. It’s time to
just shape them into balls. They don’t have to be perfectly round,
just keep going until it’s all done! Onto the noodle soup broth! So I’ve got here a litre and a half of really
good fresh fish stock. So to this, I’m gonna add in some Chinese leaves. So the leaves
have been cooking for about a minute and I’m gonna add in some already cooked rice noodles.
A little bit of salt, a little bit of ground white pepper. Give it a good mix. Turn up
the heat, it’s time to cook the fish balls. Now just cook the fish balls for a couple
of minutes and I’m going to flavour the broth with some Lee Kum Kee Premium Light Soy Sauce,
it’s just going to enhance the rich, umami flavour. A touch of Lee Kum Kee’s Toasted
Sesame Oil, to enhance the richness of that broth. So you know when the fish balls are
done when they have risen to the surface and they’ve turned a complete opaque white, then
it’s time to serve. Last but not least, finely chopped chives, fresh coriander, some Lee Kum Kee Chiu Chow Chilli Oil, just for a spicy note. There you go!
That’s my Fragrant Fish Ball Noodle Soup.

4 thoughts on “Fragrant Fish Noodle Soup – Flavology by Lee Kum Kee feat. Ching-He Huang

  1. When they float to the surface and turn an opaque color. A proper way to check if the fish balls are done!

  2. Great recipes! Will definitely give it ago. Same as below comment. I use the same method when I cook dumplings. 🙂

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