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Deep-Fried Fishballs And Chinese Cabbage |
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Serves: 4
Print this Recipe
1 head Chinese cabbage
2 slices fresh ginger root
10 Basic Fishballs
Oil for deep-frying
2 tablespoons oil
Salt
1/3 cup Stock, Chicken or favorite stock
1/4 cup sherry
1 teaspoon soy sauce
1/4 teaspoon sugar
Dash pepper
1/2 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water
1. Cut Chinese cabbage in 2-inch sections. Crush ginger root.
2. Prepare Fishballs (from the Edit Tap, click to open recipe and follow instructions) with any of the Fishball Mixtures A-D.
3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling.
4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fish balls on top.
5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauce and heat; then add sugar, pepper, and remaining salt.
6. Blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over fish balls and cabbage and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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*Fish
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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