Steamed Fishballs

4 Servings

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Steamed Fishballs Ingredients

2 Or	1 tb Sherry
3 Dried black mushrooms	1/2 ts Salt
1 lb Fish fillets	1 ds Pepper
1/4 c Smoked ham	1 Egg white
1/4 c Bamboo shoots	1 c Stock
1/2 c Chinese cabbage	1/4 ts Salt
1 Or	1/2 tb Cornstarch
2 sl Fresh ginger root	1 tb Water
1 tb Cornstarch

Instructions for Steamed Fishballs

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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized