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

Steamed Fishballs

  • Recipe Submitted by on

Category: Fish

 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


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.

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