Fishball mixture 'a'
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish fillets |
| 2 | Eggs | |
| 1 | teaspoon | Ginger juice |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Sherry |
Directions
1. Mince or grind fish.
2. Beat eggs; extract ginger juice. Add to fish along with salt, pepper and cornstarch, and sherry. Blend well. VARIATIONS: 1. In step 1, mince the fish with 1 or 2 slices fresh ginger root. Omit the ginger juice in step 2.
2. In step 1, while mincing the fish, gradually add ½ cup water. For the whole eggs, substitute 2 egg whites, beaten until stiff. Fold in with the other ingredients.
3. For the ingredients in step 2, substitute ¼ cup water, 3 tablespoons flour, ½ teaspoon sugar, 1 teaspoon salt, and a dash of pepper.
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, .