Eat– for Good Health

For our Cinco de Mayo dinner I’m making Cilantro Fishball Soup.  My California version includes asparagus and broccoli.  By the way, cilantro and coriander are the same animal.  I mean plant, ha ha.

Broth ingredients:
  • 4 cups fat-free chicken stock
  • 1 T. ginger
  • 2 whole star anise
  • 4 teaspoons soy sauce
  • 1 packet sweetener
  • 1 green chili, divided
  • 1/2 clove pressed garlic
  • a small can of mild green chilis

Fishballs:

  • 2 lbs. boneless white fish fillets, skin removed, roughly chopped
  • 1/2 cup fresh cilantro leaves
  • 1 teaspoon finely grated lime zest
  • 1/2 clove garlic, crushed
  • salt/pepper or Mrs. Dash

Serve over various items: steamed broccoli florets aand asparagus with a lime wedge or cooked spaghetti noodles.  Directions for preparing will only take 25 minutes.

  1. Place stock, ginger, star anise, soy sauce,sugar, garlic and half the green chilli in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 15 minutes or until slightly reduced.
  2. Meanwhile, place fish, cilantro, lime rind, garlic in a food processor. Season with salt and pepper. Process until combined. Roll heaped tablespoons of mixture into balls.
  3. Trim broccoli and asparagus, but you will add them later.  If you are making noodles, prepare them according to package directions. Stand for 5 to 7 minutes or until tender. Using a fork, separate noodles. Drain.
  4. Strain stock mixture into a bowl. Return to pan over medium heat. Add fish balls to stock mixture. Cook, stirring, for 5 minutes, then add the broccoli florets. Cook for two minutes, then add the asparagus, cook a minute more. Cook for 1 minute or until tender.
  5. Divide noodles between bowls. Ladle soup, vegetables and fish balls over noodles. Top with cilantro and serve with a lime wedge.
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