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Fish Ball Soup
Makan Tengah Hari • Malaysia
How to Make Fish Ball Soup (Traditional & Healthy Version)
Fish Ball Soup, or Sup Bebola Ikan, is a beloved classic in Malaysian cuisine, celebrated for its light, comforting flavors and nourishing qualities. Rooted in the multicultural tapestry of Malaysia, this dish is commonly enjoyed across Chinese, Peranakan, and Malay households, especially for lunch or as a hearty snack. The soup features bouncy, handmade fish balls simmered in a clear broth infused with aromatics like daun sup (Malaysian celery), white pepper, and sometimes a touch of serai (lemongrass) for a gentle herbal note. This healthy version of Fish Ball Soup is crafted with fresh local ingredients, including tangy daun bawang (spring onions), carrots, and leafy greens, making it a wholesome choice for calorie-conscious eaters. The lightness of the broth, combined with the protein-rich fish balls, provides a satisfying meal without heaviness. Fish Ball Soup stands out in Malaysian cuisine for its adaptability to various dietary preferences, and its mild flavor profile appeals to both adults and children. Enjoying this dish is a flavorful way to experience Malaysia’s culinary diversity while prioritizing well-being.
Bahan-bahan(untuk 1 large bowl (approx. 350ml per serving))
- 200g Fresh fish fillet (e.g., tenggiri/mackerel) (deboned and skinless)
- 1 Egg white (for binding)
- 1 tablespoon Cornstarch (kanji jagung)
- 2 cloves Garlic (minced)
- 1/2 teaspoon White pepper powder (lada putih)
- 1 teaspoon Light soy sauce (kicap cair)
- 1 small Carrot (sliced)
- 2 stalks Daun sup (Malaysian celery) (chopped)
- 2 stalks Daun bawang (spring onion) (chopped)
- 750ml Water (for soup base)
- to taste Salt
- 1 stalk Serai (lemongrass) (lightly bruised, optional) - pilihan
- 1 cup Sawi (mustard greens) (roughly chopped, optional) - pilihan
Arahan
- 1
Prepare the fish balls by blending the fresh fish fillet, egg white, cornstarch, white pepper, and a pinch of salt into a smooth paste.
5 minutes
Chill the mixture for easier shaping and a firmer texture.
- 2
With wet hands, shape the fish paste into small balls, about 2-3 cm in diameter. Set aside on a plate.
5 minutes
Keep your hands wet to prevent sticking and to achieve smooth balls.
- 3
In a pot, heat water over medium-high. Add garlic, carrot slices, and bruised serai if using. Let it simmer for 5 minutes to infuse the broth.
5 minutes
Use low-sodium soy sauce and minimal salt for a healthier broth.
- 4
Gently drop fish balls into the simmering broth. Cook until they float to the surface, about 3-4 minutes.
5 minutes
Floating indicates the fish balls are cooked through.
Kenapa hidangan ini sihat
Opting for homemade fish balls reduces processed additives and sodium, ensuring a cleaner, healthier meal. The inclusion of local greens and aromatics boosts antioxidants and nutrients, while the broth-based cooking method keeps calorie count low without sacrificing flavor. This healthy Fish Ball Soup is perfect for those aiming to maintain weight, support muscle recovery, or simply enjoy a nourishing traditional Malaysian lunch.
This Fish Ball Soup is low in fat and high in lean protein, thanks to the use of fresh fish and minimal oil. Carrots, sawi, and daun sup provide fiber, vitamins A, C, and K, as well as essential minerals like potassium and magnesium. The clear broth is hydrating and easy on digestion, making it suitable for all ages. With controlled sodium and a balanced macronutrient profile, it fits well into calorie-conscious, heart-healthy diets.
Petua
- 💡For extra bouncy fish balls, beat the fish paste vigorously before shaping.
- 💡Add a slice of ginger to the broth for warmth and extra aroma.
- 💡Use freshly ground white pepper for a gentle heat without overpowering the soup.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid overcooking fish balls or vegetables.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
