Having no recipe to follow, I decided to wing it by cooking the fish balls in a standard chicken soup base, with fried shallots, sesame oil, white pepper, scallions, and cilantro, and then garnishing with chopped Chinese celery just before serving. It turned out quite well, except for a couple of minor glitches: I didn't have Chinese celery on hand, which has much thinner stalks than the regular supermarket variety (which I ended up using), and I discovered after biting into one of the fish balls that the stuffing was "faux" meat (i.e., vegetarian, consisting primarily of shrooms & bamboo) and not the real deal. But, no matter. I'll probably just have to figure out how to make my own ground pork-stuffed fish balls one of these days! Btw, Gil thought this soup tasted even better the next day...
2 10.5-oz. pkgs. Fuchou Style Fish Balls (there are 8 fish balls in each pkg.)*
20 cups water
5 tbsp. granulated chicken base (I like the Chinese "Totole" brand)
1 tsp. sesame oil
4 tbsp. fried shallots
1/4 tsp. Chinese white pepper
1 scallion, chopped
1/4 cup cilantro, chopped
*Or sub with any other kind of fish, shrimp, cuttlefish or pork balls
6 ribs of Chinese celery (or 3 ribs of regular celery), cut into small dice
2 scallions, chopped
1/2 cup cilantro, chopped
Splash of sesame oil
1. Add 20 cups of water to a stock pot. Add 5 tbsp. chicken base, 1 tsp. sesame oil, 4 tbsp. fried shallots, 1/4 tsp. white pepper, 1 chopped scallion, and 1/4 cup cilantro. Bring to a boil, then reduce heat and simmer 20-30 minutes.
2. Add fish balls and cook another 15-20 minutes.
3. Add half of chopped celery to the soup mixture and cook about 2 minutes.
4. To serve: add the remaining chopped celery, scallions, cilantro, and dash of sesame oil to the soup and serve hot.