Steamed Fishballs

Ingredients

2 Or
3 Dried black mushrooms
1 pound Fish fillets
1 Or
2 slcs Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Sherry
teaspoon Salt
1 dsh Pepper
1 cup Stock
teaspoon Salt
tablespoon Cornstarch
1 tablespoon Water

Preparation

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 Section".
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.
6
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:1. For the Chinese cabbage, substitute fresh spinach.
7
In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture.

Tools

 



Yield:

6.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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