| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish fillets |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Mince or grind fish. Place in a large bowl. Add water, salt, cornstarch
and sugar. Knead mass by hand to blend.
2. Stir mixture firmly, in one direction only, until it takes on a fluffy,
marshmallow-like consistency.
3. Lift mass and toss it back hard against the bottom of the bowl. Repeat
15 to 20 times, or until mixture stops spattering and has an adhering
quality.
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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