| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Fish |
8 |
Servings |
INGREDIENTS
| 2 |
|
Scallion stalks |
| 2 |
sl |
Fresh ginger root |
| 1 |
c |
Water |
| 1/2 |
ts |
Salt |
| 2 |
lb |
Fish fillets |
| 1 |
|
Egg white |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
1. Mince scallion stalks and ginger root. Add to water and let stand, 20
minutes. Then strain water, discarding minced ingredients. Add salt.
2. Cut fish fillets in 1/2- to 1-inch cubes. Place in a blender, with
salted water. Blend about 1 minute at low speed. Transfer to a bowl.
3. Beat egg white until stiff. Fold into fish, along with cornstarch.
VARIATION: Omit scallions and ginger root, adding water and salt directly
to blender in step 2.
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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