Pumpkin and Fish Balls with Black Bean Sauce Recipe
Ingredients
| Pumpkin | 1 1/2 Pound | |
| Fish | 3/4 Pound | |
| Vegetable stock | 1 Cup (16 tbs) | |
| Fermented black beans | 1 Tablespoon, chopped (Sauce) | |
| Garlic | 1 Teaspoon (Leveled), chopped (Sauce) | |
| Ginger | 1 Teaspoon, chopped (Sauce) | |
| Salt | 2 Tablespoon, reduced (Sauce) | |
| Dry sherry | 3 Tablespoon (Sauce) | |
| Sugar | 1/2 Teaspoon (Sauce) | |
| Pepper | 1 Pinch (Sauce) | |
| Vegetable stock | 1 1/2 Tablespoon, blended (Sauce) |
Directions
1 Remove seeds from pumpkin. Using a melon bailer, prepare even-sized pumpkin balls. Heat stock, add pumpkin balls and cook until just tender. Drain, retaining stock.
2 Reheat stock in a non-stick pan, add beans, garlic, ginger, soy sauce, sherry, sugar and pepper. Simmer 2 minutes. Add fish balls. Simmer covered 4 — 5 minutes. Add pumpkin balls to reheat. Stir in blended cornstarch and vegetable stock to thicken. Serve at once.
2 Reheat stock in a non-stick pan, add beans, garlic, ginger, soy sauce, sherry, sugar and pepper. Simmer 2 minutes. Add fish balls. Simmer covered 4 — 5 minutes. Add pumpkin balls to reheat. Stir in blended cornstarch and vegetable stock to thicken. Serve at once.
Chef
