Making the fish mixture: Follow any of the four recipes "Fishball Mixture A", B, C or 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 fishballs 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 fishballs 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.
NOTE: Two pounds of fish fillets make about 20 fishballs.