Pumpkin and Fish Balls with Black Bean Sauce Recipe

Ingredients:

1 lb/ 450 g
3/4 lb/ 340 g
1 cup/ 250 ml

Sauce:
1 tbsp/ 15 ml
1 tsp/ 5 ml
1 tsp/ 5 ml
2 tbsp/ 30 ml
3 tbsp/ 45 ml
1/2 tsp/ 2.5 ml

1 1/2 tbsp/ 20 ml
5 tbsp/ 75 ml

firm pumpkin or squash
fish balls
vegetable stock

fermented black beans, chopped
chopped garlic
chopped fresh ginger
salt-reduced soy sauce
dry sherry
sugar
pinch pepper
cornstarch
vegetable stock

Method:

1. Remove seeds from pumpkin. Using a melon baller, prepare even-sized pumpkin balls. Heat stock, add pumpkin balls and cook until just tender. Drain, retaining stock.

2. Reheat stock in a non-stick pan, add beans, garlic, ginger, soy sauce, sherry, sugar and pepper. Simmer 2 minutes. Add fish balls. Simmer covered 5 minutes. Add pumpkin balls to reheat. Stir in blended cornstarch and vegetable stock to thicken. Serve at once.

Serves 4-6

 

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