Steamed Fishballs Recipe
Steamed Fishballs makes for a nice non-veggie entry. Throw in some cabbage and ham and you will have a very tasty one Steamed Fishballs dish. Bookmark this one!
Ingredients
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 water
1 tablespoon sherry
1/2 teaspoon salt
Dash of pepper
1 egg white
1 cup stock
1/4 teaspoon salt
1/2 tablespoon cornstarch
Directions
1. Soak dried mushrooms.
2. Cut fish in strips l-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).
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.
2. Cut fish in strips l-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).
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.
