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Fish Ball Mee (Dry)

Preparation time: 30 minutes

Number of servings: 3


  • 200g DoDo fish balls
  • 1 chunk of DoDo fish cake
  • 200g noodles

Anchovy broth:

  • 50g Ikan bilis (dried anchovy)
  • 1 liter water
  • 3 slices of ginger (2 mm thick)
  • 5 garlic cloves

Marinated minced pork:

  • 300g minced pork
  • 1 Tbsp light soy sauce
  • 2 tsp corn starch
  • 3 tsp pure sesame oil
  • ¼ tsp white pepper

Sauce mix per bowl:

  • 2 Tbsp anchovy broth
  • 1 Tbsp ketchup
  • 2 tsp black vinegar
  • 1 tsp fish sauce
  • 1 tsp ginger oil
  • 1-2 tsp sambal badjak
  • ½ tsp sugar (optional)


  • 100g bean sprouts
  • Fried onions
  • Spring onions, finely sliced
  • Lettuce, finely sliced


Mix the minced pork, light soy sauce, corn starch, sesame oil and white pepper in a bowl. Put it aside.

Anchovy broth

Rinse the ikan bilis, and drain it. Cut the fish cake into slices.

Pour 1 liter of water in a pan, then add the ikan bilis, ginger and garlic. Bring the water to a boil, then cook it for 5 minutes. Turn the heat to medium-low, and simmer for about 30 minutes. Remove the garlic, ginger and the ikan bilis with impurities.

Add the fish balls and fish cakes to the anchovy broth. Simmer for about 5 minutes. Then take them out and put it aside. In the meantime, stir-fry the minced pork until done. Put it aside.

Bring a new pan with water to a boil. When the water is boiling, add the noodles. Disentangle them and take them out after a minute. Drain the noodles. Blanch the bean sprouts for a couple of seconds.

Per portion

Mix the ingredients for the sauce mix in a bowl. Add the noodles, followed by the minced pork, fish balls, fish cakes, piece of lettuce and bean sprouts. Sprinkle the spring onions and fried onions on top. Mix the sauce with the noodles.

Serve with the leftover fish soup.

  • Sku: REC318
  • In stock