Fishball mixture 'c'

8 Servings

Ingredients

Quantity Ingredient
2 Scallion stalks
2 slices Fresh ginger root
1 cup Water
½ teaspoon Salt
2 pounds Fish fillets
1 Egg white
2 tablespoons Cornstarch

Directions

1. Mince scallion stalks and ginger root. Add to water and let stand, 20 minutes. Then strain water, discarding minced ingredients. Add salt.

2. Cut fish fillets in ½- to 1-inch cubes. Place in a blender, with salted water. Blend about 1 minute at low speed. Transfer to a bowl.

3. Beat egg white until stiff. Fold into fish, along with cornstarch.

VARIATION: Omit scallions and ginger root, adding water and salt directly to blender in step 2.

NOTE: See "Basic Fishballs" for cooking instructions and other information.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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