Indonesian Fish Ball Soup

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Indonesian fish ball soup is a beloved street-food classic starring springy, snappy fish balls bobbing in a light, fragrant garlic broth. Served over noodles with greens and topped with fried shallots, it is comforting yet refreshing and is typically finished at the table with sweet soy sauce, sambal, and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 5 gSugar
• 36 gProtein
• 1240 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the fish balls

• 500 g skinless Spanish mackerel or other white-flesh fish fillets, chilled and pin-boned
• 75 g tapioca starch
• 1 large egg white
• 3 cloves garlic, very finely minced
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper
• 1/4 cup ice-cold water
• 1 tsp baking powder

For the broth

• 1.5 L water or mild chicken stock
• 4 cloves garlic, smashed
• 3 shallots, halved
• 2 cm fresh ginger, smashed
• 2 stalks celery, cut into 5 cm pieces
• 2 tsp salt
• 1 tsp ground white pepper
• 1/2 tsp sugar

For serving

• 200 g fresh egg noodles or rice vermicelli, blanched
• 150 g baby bok choy or sawi hijau, blanched
• 2 tbsp crispy fried shallots
• 2 tbsp chopped celery leaves
• Sweet soy sauce, sambal, and lime wedges, to taste

Directions

1. Cut the chilled fish into chunks and pulse in a food processor until a smooth, paste-like consistency forms, scraping down the sides as needed. Add the garlic, salt, white pepper, egg white, and baking powder and pulse again to combine, then drizzle in the ice water gradually while the processor runs until the paste is silky and very elastic, about 2 minutes.
2. Transfer the fish paste to a bowl, cover, and refrigerate for 15 minutes to firm up. Meanwhile, bring the broth water to a boil in a large pot with the smashed garlic, shallots, ginger, celery, salt, white pepper, and sugar; reduce to a gentle simmer and let the aromatics infuse for 10 minutes, then strain and return the liquid to the pot.
3. Bring a separate wide pot of unsalted water to a bare simmer. With wet hands or two wet teaspoons, scoop teaspoon-sized portions of the fish paste and drop them gently into the simmering water; do not stir for the first minute. Once the balls float and feel firm, simmer 3 to 4 more minutes, then lift them out with a slotted spoon and keep warm in the broth.
4. Bring the seasoned broth back up to a lively simmer and slide the cooked fish balls into it so they stay hot. In the same hot water, briefly blanch the noodles for 30 to 60 seconds and the bok choy for 20 seconds, then drain well.
5. Divide the noodles and bok choy among four deep bowls and ladle the hot broth and fish balls over them, making sure each bowl gets 6 to 8 balls.
6. Top each bowl with a generous pinch of fried shallots and celery leaves, then serve immediately with small dishes of sweet soy sauce, sambal, and lime wedges on the side so everyone can season their own.

Cook’s Notes

• Keep the fish and paste as cold as possible throughout; this is the single biggest factor in achieving that signature springy, bouncy texture.
• Do not over-process the paste or the balls will turn rubbery; stop as soon as it becomes smooth and tacky and holds its shape when spooned.
• Drop a single test ball first to check seasoning and firmness before shaping the rest; adjust salt or starch if needed.
• Fish balls can be poached ahead and frozen in their cooking water for up to one month; reheat gently in fresh broth so they do not turn tough.
• For a deeper broth, simmer a few small dried anchovies or a piece of shrimp shell with the aromatics and strain before adding the fish balls.

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