CHINESE FIRE POT FISH BALLS
This is the Chinese version of Swiss fondue, Korean BBQ, Japanese shabu-shabu, French raclette, etc. It is communal cooking and eating at its best. This recipe will create enough food for eight to 12 people, depending on appetite and cultural origin, i.e., we Chinese eat like there is no tomorrow. We would hate to leave this planet hungry! You can add other seafood, meats and vegetables. This is what the Tsai family ate.
Provided by Ming Tsai
Categories main-dish
Time 45m
Number Of Ingredients 31
Steps:
- In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.
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