Free Recipe Steamed Fishballs
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Steamed Fishballs Recipe
2 Or
3 Dried black mushrooms
1 lb Fish fillets
1/4 c Smoked ham
1/4 c Bamboo shoots
1/2 c Chinese cabbage
1 Or
2 sl Fresh ginger root
1 tb Cornstarch
1 tb Sherry
1/2 ts Salt
1 ds Pepper
1 Egg white
1 c Stock
1/4 ts Salt
1/2 tb Cornstarch
1 tb Water
Steamed Fishballs 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. 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. 2. In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 4
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