Steamed fishballs

Yield: 4 Servings

Measure Ingredient
2 \N Or
3 \N Dried black mushrooms
1 pounds Fish fillets
¼ cup Smoked ham
¼ cup Bamboo shoots
½ cup Chinese cabbage
1 \N Or
2 slices Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Sherry
½ teaspoon Salt
1 dash Pepper
1 \N Egg white
1 cup Stock
¼ teaspoon Salt
½ tablespoon Cornstarch
1 tablespoon Water

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, .

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