Title: Steamed Fishballs
Categories: Fish
Yield: 4 Servings

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.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.