Chinese recipes

Chapter 13: FISH BALLS

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About This Book

A practical collection of home-style Chinese recipes accompanied by explanatory notes on common seasonings, ingredient substitutions, and suggested quantities. It offers measured, step-by-step directions for tea, soups, rice dishes, seafood and meat preparations, vegetable dishes, fried dim-sum–style items, sauces and simple puddings, with techniques such as frying, deep-frying and cornstarch-thickened gravies. Many recipes state serving amounts and include kitchen tips for adapting traditional ingredients to widely available shortenings and groceries. The overall approach emphasizes straightforward instructions to help cooks reproduce authentic flavors using accessible methods and supplies.

FISH BALLS

1 lb. white fish meat
2 ounces of pork fat
1 piece ginger
1 small onion
1 teaspoon salt
½ teaspoon pepper
3 teaspoons soy bean sauce

Remove bones and skin from fish and chop fish, ginger and onion in a meat chopper until very fine. Take out and put into a large bowl. Beat whites of two eggs, add fish mixture, beat the entire mixture until light. Shape the ingredients into balls, with a spoon and knife, drop the balls in deep red hot fat; when brown remove from fat, place the balls on a paper to drain off the oil. Serve hot.