Highlight your regular soups with fish balls.
- 10 - 15 fish balls
- 1-1/2 cup water
- 3 cloves garlic
- 2cm ginger (pounded)
- 1 dessert spoon (10g) unsaturated oil
- 1 cup (250g) 'chye sim' and beansprouts
- Spring onion
- Fresh chinese parsley
- Heat oil in non-stick pan.
- Fry ginger and garlic until golden brown.
- Add fishballs to 1-1/2 cup of water.
- Wait until fish ball are cooked and add little salt.
- Garnish and serve.