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Home / All Recipes / Chinese / Kwetiau Kuah dan Bakso Ikan - Flat Rice Noodles in Fish Ball Soup

Last updated: Oct 7, 2013 — Published: Oct 7, 2013 — By: Anita — 2 comments

This version of fish ball soup is all about enjoying the fish balls, so try to get the best quality money can buy. Only three ingredients are needed to make the soup : fish balls, Tianjin preserved vegetables, and garlic. The soup can be served as is, or with steamed white rice. But the best way, I think, is to prepare some flat rice noodles (Indonesian: kwetiau) to be enjoyed together with the soup, with slivers of finely chopped scallions, and a simple chili soy sauce. ♥

Kwetiau Kuah dan Bakso Ikan – Flat Rice Noodles in Fish Ball Soup

Kwetiau Kuah dan Bakso Ikan – Flat Rice Noodles in Fish Ball Soup

5.0 from 2 reviews

Author: Anita Jacobson

Categories: One Dish Meal Soup

Cuisine: Chinese

Ingredients: Noodles Seafood

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4

Print Recipe


  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 3 tablespoon Tianjin preserved vegetables, minced
  • 2 liter water
  • 25 fish balls
  • 500 gram flat rice noodles, soaked in boiling water until soft and supple, drained
  • 2 scallions, finely chopped
  • ground white pepper
  • sesame oil
  • 3 Thai chilies (Indonesian: cabe rawit)
  • 2 tablespoon soy sauce


  • Fish ball soup
    1. Heat oil in a soup pot and sauté garlic and Tianjin preserved vegetables until fragrant. Pour water and bring to a boil.
    2. Add the fish balls and bring the soup to a boil one more time. Adjust with salt if needed. Turn off the heat and set aside.
  • Chili soy sauce
    1. Remove the seeds from the Thai chilies and finely chopped into thin slices.
    2. In a small bowl, mix together soy sauce and chopped chilies.
  • To serve
    1. Divide flat rice noodles into 4 serving bowls. Add some fish balls and pour the soup so the rice noodles is completely submerged by the soup.
    2. Add a dash of ground white pepper and a couple drop of sesame oil. Top with some chopped scallions and serve with the chili soy sauce.