| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Fish |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish fillets |
| 2 |
|
Eggs |
| 1 |
ts |
Ginger juice |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Mince or grind fish.
2. Beat eggs; extract ginger juice. Add to fish along with salt, pepper and
cornstarch, and sherry. Blend well. VARIATIONS:
1. In step 1, mince the fish with 1 or 2 slices fresh ginger root. Omit the
ginger juice in step 2.
2. In step 1, while mincing the fish, gradually add 1/2 cup water. For the
whole eggs, substitute 2 egg whites, beaten until stiff. Fold in with the
other ingredients.
3. For the ingredients in step 2, substitute 1/4 cup water, 3 tablespoons
flour, 1/2 teaspoon sugar, 1 teaspoon salt, and a dash of pepper.
NOTE: See "Basic Fishballs" for cooking instructions and other information.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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