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Place the haddock and squid in a food processor, season with the salt, white pepper, rice wine or dry sherry, the cornstarch, egg white, and oyster sauce, and blend well until airy and light. Sprinkle in the cilantro stems, and mix well. Using 2 tablespoons, pass some of the fish mixture from spoon to spoon, turning the mixture until an oval ball (quenellis formed—you should get
12 balls.
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Add the fish stock to a large wok, and bring to a simmer. Add the Napa cabbage, and cook for 1 minute. Add the cooked noodles, and season with sea salt and white pepper.
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Turn the heat to medium, and gently add the fish balls to the wok. Cook for 2—3 minutes until the fish balls float to the surface and turn opaque white.
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Season with the tamari or light soy sauce and sesame oil.
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Divide the noodles between two bowls, ladle in the stock and cabbage, and place six fish balls into each bowl. Drizzle with
the chili oil, sprinkle over the cilantro leaves and chives, and serve immediately.