STEAMED FISHBALLS

Steamed Fishballs image

Number Of Ingredients 15

2 or 3 black, dried mushrooms
1 pound frozen fish filet
1/4 cup smoked ham
1/4 cup bamboo shoots
1/2 cup chinese cabbage
1 or 2 slice fresh ginger root
1 tablespoon cornstarch
1 tablespoon sherry
1/2 teaspoon salt
dash pepper
1 egg white
1 cup Stock, Chicken or favorite stock
1/4 teaspoon salt
1/2 tablespoon cornstarch
1 tablespoon water

Steps:

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, _Steaming. 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: * For the Chinese cabbage, substitute fresh spinach. * In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves