Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Fish fillets |
2 \N | Eggs |
1 teaspoon | Ginger juice |
½ teaspoon | Salt |
1 dash | Pepper |
1 teaspoon | Cornstarch |
1 tablespoon | Sherry |
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, .