Fish Ball Noodles (Mee Bebola Ikan)

Fish Ball Noodles, or Mee Bebola Ikan, is a Malaysian dish that combines tender fish balls with springy noodles in a rich, aromatic broth. The recipe involves crafting homemade fish balls and simmering them in a savory broth alongside noodles. Garnished with fresh bean sprouts and green onions, this dish brings the vibrant flavors of Malaysian street food to the table. It’s an engaging cooking project that rewards with a delightful culinary experience, suitable for a quick meal or a weekend treat.

Ingredients

• 500 g white fish fillets, minced
• 2 Tbsp cornstarch
• 1 tsp salt
• 1 tsp sugar
• 1 Tbsp soy sauce
• 6 cups chicken broth
• 300 g noodles
• 1 cup bean sprouts
• 2 stalks green onions, chopped

Instructions

1. In a bowl, mix minced fish, cornstarch, salt, sugar, and soy sauce. Form into small balls about 1 inch in diameter.
2. In a pot, bring chicken broth to a boil over medium-high heat. Add fish balls and cook for about 5 minutes, or until they float to the surface. Remove the fish balls and set aside.
3. Cook noodles according to package instructions. Once cooked, divide the noodles into serving bowls.
4. Top each bowl of noodles with fish balls, bean sprouts, and chopped green onions.
5. Ladle hot broth over the ingredients in each bowl, ensuring the fish balls and garnishes are well covered in broth.

Keywords: Savory, Broth

Spice Rack: Salt, Sugar, Soy Sauce

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