Gluten-free | Fat-free | Dairy-free | Sugar-free | Low carb
Why it’s delicious:
This is such a wonderful way to get more lean healthy white fish into your diet in such a delicious and simple way. In this recipe we make some fabulous fish balls and then poach them in the most wonderous broth. It’s all finished off with tender Asian greens for a super satisfying lunch or dinner.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here
Bok choy: These wonderful Asian greens only need a few seconds in the hot broth to warm and cook through. Choose small bright green bok choy and discard the hard outer leaves before adding to the soup
Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or you can chop furiously with a sharp knife until the seaweed is in small fine pieces.
For the fish dumplings
- 100-200 g (3.5 -7 oz) skinless boneless white fish fillets, diced
- ½ tsp Himalayan salt
- Pinch white pepper
- 1 tsp Pure as Inulin Powder
- ½ tsp ground wakame
- 1 tbsp water
For the soup
- 350 ml (11.8 fl oz) Kombu Water
- 1 tbsp freshly minced ginger
- 2 cloves garlic, finely chopped
- 1 tbsp low sodium tamari
- 1 tbsp wakame
- 200 g (7 oz) small bok choy, washed under running water
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped coriander (cilantro) leaves
- Prepare the fish balls by placing the diced fish in a food processor and blending on low speed for a minute or two or until the fish turns into a paste. Add the salt, white pepper, inulin, ground wakame and water and blend to combine.
- Using clean hands and a small bowl of water to dip your fingers into, roll the fish paste into 4-8 even sized balls. Set aside in the fridge while you prepare the soup.
- Heat the kombu water in a pot until it is just bubbling and add the ginger, garlic, tamari and wakame. Taste the soup for flavour , adding a little salt and pepper if you deem necessary.
- Carefully lower the fish balls into the soup and cook the dumplings for 4-5 minutes until cooked through and then add the bok choy and cook for a further 1 minute.
- Serve the dish by adding the bok choy to the bottom of a deep bowl along with the dumplings and pour the soup over top. Sprinkle with the chives and coriander and serve!