| 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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