Japanese-Style White Fish Balls in Shiitake-Ginger Broth Recipe

Name: Japanese-Style White Fish Balls in Shiitake-Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound skinless fatty white-fleshed fish fillets, such as black sea bass, white sea bass, or butterfish; 1 teaspoon peeled and grated fresh ginger; 1 teaspoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground white pepper; 6 cups water; 2 ounces shiitake mushrooms, stems cut off and chopped and caps thinly sliced; 2 tablespoons peeled and coarsely chopped fresh ginger; 4 cilantro sprigs; 2 tablespoons tamari soy sauce; 8 spinach roots, cut in half lengthwise; 2 small scallions, white and light green parts, cut lengthwise into thin strands

Servings: persons

1/2 pound skinless fatty white-fleshed fish fillets, such as black sea bass, white sea bass, or butterfish
1 teaspoon peeled and grated fresh ginger
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
6 cups water
2 ounces shiitake mushrooms, stems cut off and chopped and caps thinly sliced
2 tablespoons peeled and coarsely chopped fresh ginger
4 cilantro sprigs
2 tablespoons tamari soy sauce
8 spinach roots, cut in half lengthwise
2 small scallions, white and light green parts, cut lengthwise into thin strands

1
To make the fish balls, cut the fish into 1- to 2-inch chunks, place in a food processor, and process until finely ground.
2
Add the ginger, lemon juice, salt, and pepper and process until thoroughly blended.
3
With wet hands, pat the mixture into 3/4-inch balls.
4
Set aside on a plate, cover, and refrigerate until ready to cook.
5
To make the soup, combine the water, mushroom stems, ginger, cilantro, and soy sauce in a medium saucepan and bring to a boil over high heat.
6
Decrease the heat to maintain a gentle simmer, cover partially, and cook until the mushroom and ginger pieces are soft, about 10 minutes.
7
Strain through a fine-mesh sieve into a clean medium saucepan.
8
Discard the contents of the strainer.
9
Bring the strained broth just to a boil over medium-high heat.
10
Add the shiitake caps, spinach roots, and fish balls and cook until the balls rise to the top, about 3 minutes.
11
Ladle the soup into individual bowls, garnish each bowl with a few scallion strands, and serve piping hot.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound skinless fatty white-fleshed fish fillets, such as black sea bass, white sea bass, or butterfish, 1 teaspoon peeled and grated fresh ginger, 1 teaspoon fresh lemon juice, 1/2 teaspoon kosher salt, and more.

Yes, Japanese-Style White Fish Balls in Shiitake-Ginger Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-Style White Fish Balls in Shiitake-Ginger Broth

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