fish mousse dumpling soup

These light, herby dumplings are made with white fish blitzed into a simple mousse. They are dropped into a seasoned soup base where they gently poach, and are then drizzled with a vibrant herb dressing. This is fresh and easy. Easy to make, easy to eat.

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Step 1

Start by adding the jalapeños, dill, chives and garlic to a food processor. Blitz to a fine mixture and then remove 2 tablespoons’ worth out into a jam jar.

Step 2

Add the fish pieces, salt, egg and flour to the food processor and whizz to a smooth paste. If the mixture looks loose, add another spoonful of flour and mix till you have a consistency that can be picked up and shaped.

Step 3

To make the soup base, put the hot water, stock cubes, fish sauce and soy sauce in a large pan, bring to a boil and, as soon as it does, turn it right down.

Step 4

Take a heaped tablespoon at a time of the fish mousse paste and, using oiled hands, shape into balls and add gently to the broth. You should have eight to ten good-size dumplings. Leave them to sit in the simmering water, uncovered, for 10 minutes.

Step 5

Make the dressing by putting the olive oil and lime juice in the jam jar with the herbs. Add the mayo and give it a good shake.

Step 6

Serve each bowl of soup with 2–3 dumplings and a drizzle of the herb dressing.