500g Mackerel Fish Meat
250g Tapioca Flour
35g Garlic, pureed
5g Chicken Stock Powder
1 Egg White
100ml Ice Water
100g Shrimp, pureed
23g Chicken Powder
450g Tuberose (optional)
3g White Pepper Powder
15g Celery Leaves
50ml Cooking Oil
15g Dried Shrimp, toasted
30g Leeks, thinly sliced
30g celery leaves, thinly sliced
15g Fried Shallots
50g Ear Mushrooms, thinly sliced
In a medium bowl, add minced fish, tapioca flour, garlic, chicken stock powder, salt and egg white.
Gradually add ice water in and combine well.
In a big saucepan, add about 5 litres of water and 2-3 tablespoons of oil and bring it to a boil.
Take about 20g of minced fish batter and drop them into the boiling water. Repeat for all.
Once the meatballs float, they are cooked. Remove and set aside.
Cut the turnip into 5 cm strips that are ½ cm thick.
In a blender, add shallots, garlic and dried shrimp. Blend well.
Sauté the blended paste with some oil over medium heat until fragrant and slightly caramelized.
Add minced shrimp and cook well.
Add turnip and sauté until they wilt.
Add water, salt, chicken stock powder, white pepper powder and tuberose flour.
Simmer and bring it to a boil.