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Bouncy handmade fish balls float in a crystal-clear, delicate broth. This high protein, low calorie family soup is a Chaozhou specialty with clean, fresh flavors.
Prepare the fish by cutting the fillets into small chunks and patting them dry to remove excess moisture.
Blend fish, egg white, ice water, salt, white pepper, and cornstarch in a food processor until a smooth, sticky paste forms. Beat the mixture vigorously by hand for 2 minutes to create a bouncy texture.
Wet your hands, then form the fish paste into balls (about 1-inch diameter) by squeezing through your palm, dropping directly into simmering water (not boiling, to keep the balls tender). Poach until they float, about 3–4 minutes, then transfer to a plate.
Heat chicken broth in a clean pot over medium heat. Add ginger slices, daikon radish, and the white parts of the scallion. Simmer gently for 20 minutes to let flavors infuse, skimming the surface for clarity.
Add the cooked fish balls to the broth and simmer gently for 3–5 minutes to combine flavors. Finish with a dash of sesame oil and sliced green scallions before serving.
