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Steamed Fishballs |
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Serves: 4
Print this Recipe
2 or 3 dried black mushrooms
1 pound fish fillets
1/4 cup smoked ham
1/4 cup bamboo shoots
1/2 cup Chinese cabbage
1 or 2 slices fresh ginger root
1 tablespoon cornstarch
1 tablespoon sherry
1/2 teaspoon salt
Dash pepper
1 egg white
1 cup Stock, Chicken or favorite stock
1/4 teaspoon salt
1/2 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, _Steaming.
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:
* For the Chinese cabbage, substitute fresh spinach.
* In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture.
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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