Fish Balls Recipe

Ingredients:

2 lbs/ 1 kg
2
1 tbsp/ 10 ml
2 tsp/ 10 ml
1/2 tsp/ 2.5 ml

firm white, unfrozen fish fillets
eggs
ginger wine
cornstarch
salt
pinch white pepper
stock or water

Method:

1. Cut fish into 3/4 inch/ 2 cm cubes. Blend in a food processor with remaining ingredients except stock or water. Shape mixture into 3/4 inch/ 2 cm balls, with wet hands.

2. Heat stock or water until boil, add balls and cook over medium heat 4 minutes, drain.

3. Once cooked, fish balls will keep in refrigerator for several days. Use in soups, add to stir-fried seafood combinations or deep-fry and serve with various sauce.

Makes  20

 

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