Fragrant broth with zucchini and fish balls

Ginger peel and cut half into thin slices. Chop the other half. Chop the white of 1 bunch of onion, cut the rest of the spring onions into slanted pieces. Broth the broth with ginger slices, sherry and soy sauce to the boil and let it cook gently for 10 minutes. In the meantime, cut the fish into pieces and mash the potatoes in a food processor with finely chopped ginger, cornstarch and white of bunched onion. Mix in protein and 1 tsp salt. Mix 20 small balls of fish mixture. Fish balls in boiling water in 2 portions in 4 min. To cook until cooked. Remove from the pan with skimmer and drain in a sieve.

Heat in wokkensesam oil and zucchini and bamboo stir-fry for 2 minutes. Bring the broth to it and bring it to a boil. Broth to taste with salt and pepper. Add fish balls and heat for 1 min. Boil in four large bowls and divide the spring onions.