Fish Ball with Pineapple Soup

A bowl of Cambodian fish ball soup with pineapple chunks, fresh herbs, and fried garlic in a clear broth. — A light Cambodian soup with homemade fish balls, pineapple, and fresh herbs.

5.0 from 1 vote

Fish ball soup with pineapple is a light, clear Cambodian soup with a gentle sweet-sour note from the fruit. The fish balls are soft and tender, and the broth stays clean and simple.

This is a one-pot soup, though you do fry the garlic separately for the topping. The pineapple softens in the hot broth, and the fresh herbs go in at the end so they keep their fragrance. It is a comforting meal for a weekday or a quiet weekend lunch.

What You Need

The main ingredients are ground fish, pineapple, and a few pantry seasonings. Fish sauce and sugar balance the broth. Green onion, cilantro, and rice paddy herb add freshness at the end.

Equipment

Soup pot: To simmer the pineapple and water, then cook the fish balls.
Small saucepan: To fry the garlic until golden brown for the topping.
Chef’s knife: To chop the green onions, cilantro, rice paddy herb, and chili.
Cutting board: To prepare the pineapple and herbs safely.
Mixing bowl: To combine the ground fish with the seasonings and form the fish balls.
Measuring spoons: To measure the fish sauce, sugar, salt, and oil.
Cooking spoon: To stir the fish mixture and the soup.
Ladle: To serve the soup and broth into bowls.
Small bowl: To hold the toasted garlic after it comes out of the oil.

How to Make Fish Ball with Pineapple Soup

Step 1: Mix the Fish Ball Mixture

Put the ground fish in a mixing bowl. Add the chopped green onion, fish sauce, sugar, black pepper, and vegetable oil. Mix well until everything is evenly combined. Wet your hands with water and roll the mixture into small balls. Set them aside on a plate.

Step 2: Fry the Garlic

Heat a small saucepan over medium heat. Add the oil and minced garlic. Stir until the garlic turns golden brown. Remove the garlic from the oil with a slotted spoon and set it aside in a small bowl.

Step 3: Simmer the Pineapple Broth

Put the pineapple chunks and water in a large soup pot. Bring to a boil over high heat, then let it bubble for a few minutes so the pineapple starts to soften and flavor the water.

Step 4: Cook the Fish Balls

Gently add the fish balls to the boiling broth. Cook for about 10 minutes, until they are firm and cooked through. If foam or bubbles rise to the surface, skim them off to keep the broth clear.

Step 5: Season and Serve

Season the soup with fish sauce, sugar, and salt. Taste and adjust. Ladle into bowls and top with cilantro, rice paddy herb, chopped chili, and the fried garlic.

Cooking Tips

Keep the broth at a gentle boil when you add the fish balls. A hard boil can break them apart. Wetting your hands before shaping the fish balls stops the mixture from sticking. Skim the surface as it cooks for a clearer soup.

How to Serve

Serve this soup hot with steamed jasmine rice. The rice soaks up the broth, and the fish balls and pineapple make it a complete meal. For extra heat, pass sliced chili at the table. If you like, try a similar fish ball soup with cucumber for another quick variation.

Recipe Notes

If you use canned pineapple, drain the chunks but keep a little of the juice to add to the broth if you want a stronger fruit flavor. Fresh pineapple should be ripe but firm so it holds its shape.

Frequently Asked Questions

Can I use frozen fish balls?

Yes, but you will need to adjust the cooking time. Frozen fish balls may take a few minutes longer to cook through. Add them to the boiling broth and simmer until they float and are heated all the way through.

What does rice paddy herb taste like?

Rice paddy herb has a lemony, slightly cumin-like aroma. It is used in Cambodian soups as a fresh garnish. If you cannot find it, you can leave it out, though the soup will lose some of its traditional fragrance. Rice paddy herb is also called ma om in Khmer.

Can I make this soup ahead?

The fish balls can be shaped and refrigerated for a few hours before cooking. The finished soup is best eaten fresh, but you can store leftovers in the refrigerator for up to two days. Reheat gently on the stovetop.

Final Thoughts

This fish ball and pineapple soup is a good example of how Cambodian cooking balances sweet and savory in a light broth. The homemade fish balls are worth the small effort, and the fried garlic on top adds a warm, nutty note. Try it with rice for a simple meal. If you enjoy pineapple in soup, our Cambodian pineapple soup with chicken is another one to try.