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Basic Fishballs |
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Serves: 8 Print this RecipeFishballs can be used in a variety of ways: they can be deep-fried and served with a sweet-and-pungent sauce, combined with stir-fried vegetables, or added to soups and red-cooked dishes. 4 to 5 cups water Fishball Mixture A, B, C or D Fishballs can be used in a variety of ways: they can be deep-fried and served with a sweet-and-pungent sauce, combined with stir-fried vegetables, or added to soups and red-cooked dishes. Preparing the fish: Use either fish fillets or whole fish. With the latter, have the fish split in half and the head and big bones removed. Then, with a spoon or blunt knife, scrape the flesh from the skin. Always work from tail to head. (If you work the other way, the fine bones will come loose and be difficult to separate out.) Making the Fish Mixture: Follow any of the four recipes--Fishball Mixtures A-D. Forming the Fishballs: If the fish mixture is moist, take a fistful and squeeze it through a hole made by joining thumb and index finger, to form walnut-size balls. Or, if the mixture is of a drier consistency, shape the fishballs between the palms of the hands. (Moisten the hands first.) Cooking the Fishballs: Bring 4 to 5 cups of water almost to a boil. Add fish balls and cook over medium heat until done (3 to 5 minutes). The fish liquid may be enriched with 4 beaten egg yolks and 1 teaspoon salt, stirred in at the end of cooking, and then served with the fish. Or a fish stock may be substituted and the fish balls cooked in it. To prepare stock, simmer the fish head and bones in 4 to 5 cups of water for an hour. Then stir in 1 tablespoon vinegar, a few drops of sherry, and either 1 tablespoon lard or a few drops of sesame oil. Storing Fishballs: Fishballs cannot be stored raw, but must be parboiled first. Plunge fishballs, a few at a time, into boiling water and cook until they float. Drain and let cool. Place in a large bowl of cold water, cover, and refrigerate. The fish balls will keep several days. NOTE: Two pounds of fish fillets make about 20 fishballs. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Steamed Fish Fishball Mixture A Basic Fishballs Steamed Fish Topping: Basic Steamed Fish Topping: Black Bean Sauce I Steamed Fish Topping: Black Bean Sauce II Steamed Fish Topping: Brown Bean Sauce II Steamed Fish Topping: Brown Bean Sauce I Steamed Fish Topping: Dried Olives Steamed Fish Topping: Ham Steamed Fish Topping: Lily Buds I Steamed Fish Topping: Lily Buds II Steamed Fish Topping: Mushrooms I Steamed Fish Topping: Mushrooms II Steamed Fish Topping: Mushrooms III Steamed Fish Topping: Shrimp Sauce Steamed Fish Topping: Tea Melon Steamed Fish With Subgum Ginger Steamed Whitefish Steak Steamed Dried Fish Clear-Simmered Fish I Clear-Simmered Fish II Clear-Simmered Fish III Red-Simmered Fish Basic Deep-Fried Fish, Whole Basic Deep-Fried Fish, Whole: Coatings Braised Fish Steaks And Vegetables Braised Soy Fish With Oyster Sauce Braised Soy Fish With Mushrooms And Bamboo Shoots II Deep-Fried Fish Rolls With Pork Deep-Fried Marinated Fish, In Pieces Deep-Fried Fish Fillets With Vinegar Sauce Deep-Fried Fish Squares, Szechwan Style Deep-Fried Fish Sections With Vegetables Deep-Fried Sweet-and-Pungent Fish, Shanghai Style Deep-Fried Fish With Vegetables Basic Deep-Fried Fish, In Pieces Basic Deep-Fried Fish, In Pieces: Coatings I Basic Deep-Fried Fish, In Pieces: Coatings II Deep-Fried Fillets With Egg Whites Deep-Fried Marinated Sweet-and-Pungent Fish, Whole Deep-Fried Small Marinated Fish Deep-Fried Marinated Fish Fillets With Sesame Seeds Deep-Fried Fish Rolls With Almonds Deep-Fried Fish Rolls With Ham And Spanish Basic Braised Soy Fish Braised Soy Fish With Mushrooms And Bamboo Shoots I Braised Soy Fish With Red Dates Braised Carp In Chicken Fat I Braised Carp In Chicken Fat II Braised Fish With Deep-Fried Bean Curd Braised Fish Stuffed With Pork Braised Fish Steaks With Bean Curd Braised Bitter Melon Stuffed With Minced Fish Steamed Fishballs Deep-Fried Fishballs And Chinese Cabbage Stir-Fried Fish With Lily Buds Stir-Fried Fish With Vegetables Stir-Fried Fish And Bean Sprouts Simple Pan-Fried Fish Pan-Fried Sweet-and-Pungent Fish Pan-Fried Marinated Fish Steaks Pan-Fried Stuffed Fish Skin Pan-Fried Sweet-and-Pungent Fish Steaks Pan-Fried Fish Fillets With Eggs Pan-Fried Fish Fillets With Pineapple Stir-Fried Minced Fish and Chinese Turnip Fishball Mixture B Fishball Mixture C Fishball Mixture D Pan-Fried Fish Cakes Deep-Fried Bean Curd Stuffed With Minced Fish |
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