Spanish Mackerel Fish Balls Soup

The mackerel fish is utilised to the maximum in this dish with the fish meat for the fishballs and the fish bones for the soup. Though this is not the official type of fish to be used in the commercial fishballs that we often patronised, but the natural taste and freshness of the fishball soup made from scratch is something that we probably unable to find elsewhere. I used Tianjin Preserved vegetables 天津冬菜 to season the soup itself with a touch of light soya sauce to enhance the flavour and the rest of it comes purely from the fish bones.

If you’re concerned about having to de-bone the fish and might not be able to do it professionally liked myself, you can actually get the fish sellers to do it for you nowadays which is literally what I did as well. So everything came nicely de-boned with the fish bones separately packed as well. This definitely saves a great deal of hassle and makes your cooking so much a breeze.

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