Steamed fishballs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Or | |
| 3 | Dried black mushrooms | |
| 1 | pounds | Fish fillets |
| ¼ | cup | Smoked ham |
| ¼ | cup | Bamboo shoots |
| ½ | cup | Chinese cabbage |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | Egg white | |
| 1 | cup | Stock |
| ¼ | teaspoon | Salt |
| ½ | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
1. Soak dried mushrooms.
2. Cut fish in strips 1-inch long. Cut ham, bamboo shoots, Chinese cabbage and soaked mushrooms in similar strips.
3. Mince ginger root; then combine in a deep bowl with cornstarch, sherry, salt, pepper and egg white. Add fish strips and toss gently to coat; then add ham and vegetable strips, tossing to coat. Form into walnut-size balls and place in a shallow heatproof dish.
4. Steam until done (about 7 minutes). See "How-to Section".
5. Heat stock in a saucepan and add remaining salt. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over fishballs and serve.
NOTE: Unlike the minced fishballs, these, which are made with fish strips, have a ridged surface. This dish is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS:
1. For the Chinese cabbage, substitute fresh spinach.
2. In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .