Fish ball soup

Ingredients

4 pieces of tenggiri, washed, remove skin, dark meat and bones.
1 potato
30g tung hoon, soaked in water
15 small onions, ground
2 pip small garlic, ground
1 very thinly sliced ginger (ground)
1/2 teaspoon grounded black pepped
1 tablespoon chopped spring onions
1 sprig parsely
4 cups stock (use bones and 2 teaspoon of fish meat to make stock. Add 1 teaspoon salt)

Methods

1. Place the fish meat a little at a time in the motar and pound.
2. Sprinkle a little salt water as the fish is pounded to give a soft consistency.
3. Form little balls. Set aside.
4. Heat 2 teaspoon oil and fry grounded ingredients till cooked and wilted. Add stock and potatoes. Add black pepper. Bring to a boil and simmer till potato is ¾ cooked.
5. Add fish ball and cooked until float. Add spring onions and parsely.