WASAI FISH BALLS SOUP

PORTIONS: 4

INGREDIENTS FOR FISH BALLS
13 oz. Wasai fish filet or any white fish
1 medium size red potato
1 tsp. chopped fresh thyme leaves
1 tbsp. chopped fresh parsley
2 tbsp. flour
2 tbsp. cornstarch
¾ tsp. salt
Pepper to taste

METHOD
In a pot boil water and cook the potato. Let it cool off, peel and mush it.
Cut the fish in pieces, put it in a blender and mush it.
In a bowl combine mushed potatoes, mushed fish, herbs, flour cornstarch, salt and pepper.
Dust the palms of the hands with flour. Grab a small amount of the mixture and make fish balls.

SOUP
1 tbsp. vegetable oil
1 tsp. minced ginger
2 minced garlic cloves
¼ cup sliced shallots
1 celery rib, sliced
½ carrot cut in Julianne
½ cup small broccoli florets
½ yellow pepper cut in Julianne
2 cups baby spinach strips
5 cups fish stock
2 sliced scallions
½ tbsp. chopped cilantro
1 tbsp. chopped parsley
2 tsp. soy sauce
1½ tsp. salt
¼ tsp. ground pepper

METHOD
In a pot, bring to a boil the fish stock. Lower the heat.
Immerse the fish balls in the stock and cook for about 4 minutes. Place the fish balls on the dishes.
In another deep pot heat up the oil and stir fry ginger, garlic and shallots together.
Pour in the fish stock and bring to a boil.
Stir in the vegetables, herbs, soy sauce, salt and pepper. Bring it to a boil again and serve the soup with the fish balls.