| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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