Braised Fish Cake with Marbled Egg

Method

1. 1 Pan-fry the fish balls for 3 minutes on each side until the outside is golden brown.
2. 2 Caramelize the sugar until it turns a reddish-brown color, then sauté the shallots until purple, and add the fish cakes, stirring to coat them in the color.
3. 3 Pour 200 ml of water with soy sauce and simmer over low heat for 12 minutes.
4. 4 Beat the eggs until well combined, then pour in a thin stream around the edge of the pan and do not stir for 30 seconds.
5. 5 This pouring method creates streaks of egg on the surface of the broth; stirring immediately will cause the egg to crumble.

With an appliance

• Microwave 35 min

  Replace step 3: loosely cover the bowl of fish cake with soy sauce and microwave at 800 W for 6 minutes; transfer to the pan and pour in the egg mixture in a thin stream in step 4 to create the egg marbled effect.