50% of consumers want to try new unique soups, with the Asian styles growing fastest. Our Chef Zhao is located at Newly Weds Foods Beijing, China. We reached out to him and asked for an idea of what is cutting edge in soups right now. He provided a twist on a very traditional Chinese favorite mixing French mushrooms with Chinese flavors.
It demonstrates how Newly Weds Foods is able to quickly provide world flavors at a moments notice. If you are feeling brave, try out Chef Zhao’s unique take on Rice Water and Mackerel Fish Ball soup, it’s delicious!
Ingredients for mackerel fish ball
Fresh mackerel fish
Pork fat
Milk
Rice wine
Salt
Ground white pepper
Ingredients for rice water
Rice 100g (about ½ cup)
Glutinous rice 100g (about ½ cup)
Water 1.2L – 1.5L (about 5 cups)
Ingredients for soup
Green asparagus or fresh spinach
Champignons
Ginger
Salt
Pepper
Cooking method
1. Remove the fish bones and skin.
2. Mince fish and pork fat in food mixer (fish and fat ratio of 7:3).
3. Season with milk, rice wine, ground white pepper and salt to taste.
4. Place in the refrigerator for half an hour, set aside.
5. Boil both the rice and the glutinous rice in the water until soft.
6. Strain the rice from the water and reserve the rice water.
7. Slice the Champignon and cut the asparagus into 2 inch pieces. Set aside.
8. Take the fish and fat mixture and form into small balls.
9. Bring the rice water to a boil and poach the fish balls until tender.
9. Add champignons, ginger and asparagus into soup, cooked until tender.
10. Season with salt and pepper.