• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Fishballs and Chinese Cabbage

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 1 Head Chinese cabbage
  • 2 sl Fresh ginger root
  • 10 Fishballs
  • Oil for deep-frying
  • 2 tb Oil
  • Salt
  • 1/3 c Stock
  • 1/4 c Sherry
  • 1 ts Soy sauce
  • 1/4 ts Sugar
  • 1 ds Pepper
  • 1/2 ts Salt
  • 1 tb Cornstarch
  • 3 tb Water


1. Cut Chinese cabbage in 2-inch sections. Crush ginger root.

2. Prepare fishballs from any of the mixtures in recipes "Fishball Mixture
A", B, C or D.

3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until
golden. Drain on paper toweling.

4. Heat remaining oil. Add ginger root and stir-fry a few times. Add
Chinese cabbage and stir-fry until tender but still crisp. Transfer to a
warm serving platter and sprinkle lightly with salt. Place fishballs on

5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauceand
heat; then add sugar, pepper, and remaining salt.

6. Blend cornstarch and cold water to a paste; then stir in to thicken.
Pour sauce over fishballs and cabbage and serve.

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