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Fishball Mixture A |
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Serves: 8
Print this Recipe
2 pounds fish fillets
2 eggs
1 teaspoon ginger juice INGR
1/2 teaspoon salt
Dash pepper
1 teaspoon cornstarch
1 tablespoon sherry
1. Mince or grind fish.
2. Beat eggs; extract ginger juice. Add to fish along with salt, pepper and cornstarch, and sherry. Blend well.
VARIATIONS:
* In step 1, mince the fish with 1 or 2 slices fresh ginger root. Omit the ginger juice in step 2.
* In step 1, while mincing the fish, gradually add 1/2 cup water. For the whole eggs, substitute 2 egg whites, beaten until stiff. Fold in with the other ingredients.
* For the ingredients in step 2, substitute 1/4 cup water, 3 tablespoons flour, 1/2 teaspoon sugar, 1 teaspoon salt, and a dash of pepper.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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