Mackerel Fishball Soup

1 May

As some of you would know, my mom had to undergo a day surgery recently to remove fibroids. I purposely took two days annual leave from work so that I can attend to her personally. Apart from the administrative issues and ensuring what medication she needs to complete, I knew that she wouldn’t have much of an appetite as the medications taste so vile.

I decided to cook a very simple fish soup for her, something which she can just eat with steamed white rice. Upon eating this, mom suggested a few alternatives to make it even better. So, this one is for the healthy conscious folks out there. Hope you’ll like this rendition of mine.


  • 500 gm mackerel slices (extract the meat)
  • 1 packet silken tofu, cut into 8 pieces
  • 1 medium carrot, cut into 2 inch pieces
  • 4 celery sticks, cut into 2 inch pieces
  • 1 small packet (100 gm) rice vermicelli, soaked in cold water
  • 1 big red onion
  • 3 garlic cloves
  • 1 inch ginger
  • 1 anchovy (ikan bilis) stock cube
  • 1/2 teaspoon each, salt and white pepper (for mackerel fishballs)
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 10 cups water
  • Spring onion, finely chopped
  • Coriander leaves, finely chopped
  • Fried shallots


Boil the 10 cups of water in a big pot. In the mean time, mix the extracted mackerel meat with salt and white pepper. Make fishballs out of the meat and put them in the pot of boiling water. Take them out after five minutes and put them aside.

Blend the onion, garlic and half of the ginger with 50 ml water.

In another pot, add three tablespoons of oil and saute the blended ingredients until fragrant. Smash the other half of the ginger and add that to the pot. Add the ikan bilis stock and 10 cups of water, the same one which was used to cook the fishballs.

Season the broth with salt, sugar and white pepper. Add the fishballs, carrot and celery and let it simmer over medium heat for about 5 – 10 minutes. Finally add the tofu and once cooked, switch off the fire and add the soaked rice vermicelli. Serve the bowl of mackerel fishball soup with chopped spring onion, coriander leaves and fried shallots.

You can have this with steamed white rice or even on its own. Enjoy 🙂


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