Fuzhou fish ball with glass vermicelli soup

Ingredients:
(A) For the fish ball
150g fish paste
1 egg white
1/4 tsp salt

(B) For the soup
1 bundle glass noodles (soak and drain)
Some green vegetables
1 shallots (sliced)
1 garlic (chopped)
1 1/2 bowls of water

(C) For the fillings
80g minced pork
1/2 tbsp corn flour
1/2 tsp sesame oil
Salt (to taste)
Dash of grounded pepper

Seasoning:
1 tsp chicken stock granules
Salt (to taste)
Dash of grounded pepper

Topping:
Crispy shallots and garlic

Methods:

1. To make the fish ball, refer to my recipe "Fish ball and fish cake" dated November 15th.
2. For the fillings, mix all the ingredients together till well combined.  Roll into small balls and arrange them on a greased plate and steam for 5 minutes, remove and set aside to cool.
3. Wrap the meatballs with fish paste of (1) and shape into larger balls.  
4. Boil the fish balls in boiling water till it floats to the surface, dish up and put aside.
5. Heat 1 tbsp of oil in a clean wok, saute shallots and garlic until lightly brown and fragrant, add in water and bring to a boil.
6. Add in fish balls, glass noodles, chicken stock granules and salt and taste for correct seasoning.
7. When the soup comes to another boil add green vegetables and dash of grounded pepper.  
8. Remove from heat and serve with crispy shallots and garlic which I've posted in my earlier blog dated 31st October.

Note:  Excess fish balls can be stored in freezer and reuse as and when needed.  This clear soup is healthy, however if you prefer a more flavorful soup you can use pork broth or chicken broth.