Fishball mixture 'a'

Yield: 8 Servings

Measure Ingredient
2 pounds Fish fillets
2 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, .

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