Side Pannel
Deep-Fried Fishballs and Chinese Cabbage
Deep-Fried Fishballs and Chinese Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
top.
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.
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
top.
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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