Side Pannel
Steamed Fishballs
Ingredients List
- 2 Or
- 3 Dried black mushrooms
- 1 lb Fish fillets
- 1/4 c Smoked ham
- 1/4 c Bamboo shoots
- 1/2 c Chinese cabbage
- 1 Or
- 2 sl Fresh ginger root
- 1 tb Cornstarch
- 1 tb Sherry
- 1/2 ts Salt
- 1 ds Pepper
- 1 Egg white
- 1 c Stock
- 1/4 ts Salt
- 1/2 tb Cornstarch
- 1 tb Water
Directions
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.
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.
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