Prepare the Spanish mackerel by removing bones. Also prepare potato, green onion, egg, and chilies.

Mince the green chili and red chili (optional for spiciness). Slice the green onion.

Cut the Spanish mackerel and potato into small pieces.

Blend the mackerel and potato with 1/2 tsp fish sauce and a small amount of pepper.

Shape the blended mackerel mixture into small balls.

Boil water in a pot and add the kelp. Remove the kelp once the water boils.

Add chicken stock or anchovy stock to the boiling water.

Add the mackerel balls to the boiling broth and cook for about 5 minutes.

Add sliced green onion and minced garlic to the pot.

Beat the egg and pour it gently into the soup while stirring.