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Hoisin Salmon Meatballs in Asian Broth
5 from 18 votes

Hoisin Salmon Meatballs in Asian Broth

Hoisin salmon meatballs sit in a delicate Asian-style broth flavored with ginger, five spice, and lime leaves. The salmon mince is blended with hoisin, soy sauce, and fresh coriander then formed into meatballs that cook gently in a broth with enoki mushrooms and red bell pepper. The broth adjusts with black vinegar, lemon juice, and hoisin to balance flavors before serving with extra coriander and chili.

Cook Time
15 mins
Total Time
15 mins
Servings: 2 -3
Course: Soup, Others
Cuisine: Asian

Ingredients

  • 500 gm salmon Chopped salmon fillet, mince
  • 20 ml hoisin sauce
  • 1 teaspoon five spice powder
  • 20 ml soy sauce light soy not the dark heavy one
  • 1 Tablespoon ginger grated
  • 2 Tablespoons Coriander chopped, fresh
  • 40 ml neutral cooking oil plain, generic cooking oil
  • 100 gm onion sliced into strips
  • 1/2 red bell pepper thinly sliced ( about 1/2 cup, red capsicum
  • 1 litre chicken stock unsalted
  • 20 ml black vinegar Chinkiang variety
  • 20 ml soy sauce
  • 20 ml lemon juice to taste, approx 1 tablespoon
  • 150 gm enoki mushrooms 1 packet
  • 5 leaves lime This gives an amazing flavour but if you don't have them use a little lemon juice

Instructions

    Cup of Yum
  1. Put the salmon mince into a bowl with the 1 tablespoon hoisin sauce, five spice, soy, ginger coriander into a bowl and combine. Stir around with your hands and form into walnut sized balls. Set aside in the refrigerator till needed.
  2. Heat a medium sized pot (that will hold all the ingredients) and add the oil. Then add the onion and sweat a little till softened. Add the stock, capsicum and lime leaves and bring to a simmer. Add the salmon balls a couple at a time. Let the stock simmer gently so the salmon balls begin to turn a opaque.
  3. Cut the bottom from the enokii mushrooms and break into strands like noodles. Add to the pot. Stir and taste. Don't let it boil.
  4. The Salmon balls will take only 7-8 minutes to cook.
  5. Remove the Salmon balls from the soup and divide between 2 plates.
  6. Taste the broth and add extra lemon, Chinkiang black vinegar and hoisin to suit your taste.
  7. Serve with extra coriander and chopped chilli.