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, .