Tender, bouncy fish balls made with fresh mackerel are the highlight of this traditional Tekwan recipe, served in a deeply aromatic shrimp broth. The broth gets its complexity from stir-fried shrimp heads and garlic, creating a fragrant base that balances the sweetness of julienned jicama and the earthy chew of wood ear mushrooms.

Preparing this soup at home is a rewarding process that focuses on achieving the right texture for the fish paste. Using cold water and a careful mix of tapioca flour creates that classic, light springiness that defines authentic fish ball soup. It is a hearty yet light meal that relies on fresh, simple ingredients to create a clean and balanced finish.

When you are ready to serve, pile a handful of soft rice vermicelli into a bowl, ladle the hot soup over the top, and customize the flavor with a squeeze of lime, a dash of soy sauce, and a handful of fried shallots. It makes for an ideal weeknight dinner when you are craving something soulful, restorative, and grounded in traditional Southeast Asian cooking techniques.

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If you enjoy the delicate texture of seafood in clear, aromatic broths, Tekwan is a fantastic addition to your repertoire. For those who appreciate bold, spice-forward seafood dishes, our hearty salmon head curry offers a more robust profile, while experimenting with a crispy fish katsu curry is an excellent way to combine crunchy textures with fragrant Thai-inspired flavors.

Key Ingredients

Mackerel fish: The primary protein source blended to create the foundation for the fish balls.
Tapioca flour: Provides the essential chewy, springy texture characteristic of these fish balls.
Shrimp: Adds depth to the broth when sautéed with heads to create a savory seafood base.
Jicama: Offers a crisp, sweet vegetable component that balances the richness of the shrimp broth.
Wood ear mushrooms: Adds a distinct earthy flavor and signature crunch to the hot shrimp soup.
Rice vermicelli: Acts as the traditional noodle base to absorb the aromatic shrimp broth.
Garlic: Sautéed until golden to provide the savory aromatic foundation for the entire broth.

Comforting Seafood Soups and Curries

Ikan Masak Asam Rebus provides a bright, tangy alternative if you prefer your fish soup with a punchy, acidic finish.
Explore the depth of rich Indonesian fish curry if you are looking for a creamier, coconut-based dish to serve alongside your steamed rice.
If you appreciate the simplicity of a well-crafted consommé, this clear radish beef soup matches the clean, light profile of our shrimp broth.

Fish Balls With Shrimp Broth (Tekwan)

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Fish Balls With Shrimp Broth (Tekwan) Ingredients

FISH BALLS650 gr ground mackerel fish1 3/4 cup tapioca flour450 ml cold water1 tbsp salt1 tbsp msg1 tsp white pepperSHRIMP BROTH2 1/2 L water1 (300 gr) jicama, julienned400 gr shrimp, deshelled (keep the head) and minced5 garlic cloves, minced150 gr wood ear mushroom, chopped1 tbsp 1 tsp salt2 tsp msg1 tsp white pepper2 tbsp oil

Complement

Chopped Celery leavesFried shallotsChiliCooked Rice vermicelliSoy sauceSweet soy sauceLime

Steps

FISH BALLS1. Transfer ground fish and cold water into a food processor, blend until smooth2. Add salt, msg and pepper, blend again until well combine3. Fill water 1/2 way to a large pot, bring it to a boil4. Transfer fish paste into a big bowl5. Gradually add tapioca flour while mixing it slowly and gently using a spatula/wooden spoon until well combine6. Use a teaspoon to form a small rustic ball, then transfer into the boiling water immediately, do it again until all mixture used up7. When the balls floats, cook 1-2 mins more and strain them. Set asideSHRIMP BROTH1. Boil water in a pot2. Heat oil in a pan, sauté garlic until golden brown, add minced shrimp and shrimp heads stir fry until pink3. Transfer shrimp mixture into the boiling water, cover and simmer over low heat for 5-10 mins4. Discard shrimp heads, add jicama, wood ear mushrooms, salt, msg and white pepper into the pot. Cover and Simmer over medium-low heat for 5 mins until the jicama soften. Off the heat

Assemble

Place A Hand Full Of Cooked Rice Vermicelli In A Bowl, And Few Fish Balls On Top, Scoop Out Soup Mixture Into The Bowl, And Serve It With The Other Complement

Note

if you can’t find ground mackerel fish, get 700-750 gr mackerel fillet, with skin on then scrape the flesh using a spoon like shown on the video

Source : www.instagram.com

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