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Fishball Mixture C |
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Serves: 8
Print this Recipe
2 stalks scallions
2 slices fresh ginger root
1 cup water
1/2 teaspoon salt
2 pounds fish fillets
1 egg white
2 tablespoons cornstarch
1. Mince scallion stalks and ginger root. Add to water and let stand 20 minutes. Then strain water, discarding minced ingredients. Add salt.
2. Cut fish fillets in 1/2- to 1-inch cubes. Place in a blender, with salted water. Blend about 1 minute at low speed. Transfer to a bowl.
3. Beat egg white until stiff. Fold into fish, along with cornstarch.
VARIATION:
* Omit scallions and ginger root, adding water and salt directly to blender in step 2.
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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