Fishball and spinach soup

Fish ball and spinach soup....

(Serves 4-6)

Ingredients:

(Part A) Makes 20 medium fish balls.
1/2 kg Mackerel Fillet (skin removed)
3 diced red chilies (seeds removed)
1 teaspoon cornflour
1 stalk spring onion (thinly diced)
salt
white pepper

B:

2 large red onions (peeled and cut into quarters)
3 cloves garlic
6 1/2 cups of water
1 cube vegetable stock
1 teaspoon garan masala
20g bean thread noodles (socked in hot water 15 Min's)
A good bunch of spinach (cleanly washed,cut in 3 parts keep the stems. Dispose roots.)
1 large carrot (sliced into small halves)
2 medium tomatoes (sliced into quarters)
3 large potatoes (sliced into quarters)
1 teaspoon Maggi seasonings
2 tablespoon light soya sauce
1 cup oil
salt
white pepper
A few sprig of coriander leaf (garnish)

Directions:
A:
1. Mix all the ingredients in part

A into a large mixing bowl.
2.Mash till paste combines together

with clean hands and season well.
The cornflour helps binds the paste firmly.
3. Make medium size balls with wet hands

so the paste won't stick to your hand.
4. Place fish balls onto a clean plate

and put it a side till needed.

B:

1. Blend onion, garlic and 1/2 cup water

in an electric mixer till smooth.
2. Heat oil in large pot on medium high heat,
add the puree mixture once oil is hot and

stir till fragrant for 10 Min's.
3. Add 6 cup water and stock,bring to boil for 15 Min's.
4. Season well and add garam masala,

maggie seasoning and light soya sauce.
5.Throw in the carrot and potatoes

let it simmer for another 15 Min's.
6. Add bean thread noodles and

fish balls slowly one by one.
7. Finally add the spinach stir slowly

simmer on low heat for a good 15-20 Min's.
8. Throw coriander over and serve hot

with steamed rice or even enjoy it on it's own.

Perfect for rainy days....