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Oriental Fish Ball

the.instructor's picture
Ingredients
  White fish 1 Pound, skin and bone removed, finely chopped (450 Gram, Cod , Haddock, Coley)
  Soy sauce 5 Tablespoon
  Plain flour 1 1⁄2 Tablespoon
  Dried chinese mushrooms 4 , soaked in warm water, drained and sliced
  Onion 1 Small, thinly sliced
  Canned bamboo shoot pieces 2 , finely sliced
  Chinese cabbage 1 Pound, shredded (450 Gram)
  Oil 4 Tablespoon
  Dry sherry 4 Tablespoon
Directions

GETTING READY
1. In medium sized bowl, combine fish with 1 tablespoon soy sauce and flour. Mix well till combined.
2. Place spoonfuls of mixture on your palms and shape into balls. Keep aside.

MAKING
3. In a medium sized wok, heat oil.
4. Once hot, add shaped fish balls and fry on all sides till evenly coloured.
5. Drain on absorbent paper and keep aside.
6. In the same wok, add mushrooms and onions and mix well. Stir fry for 2 minutes.
7. Add bamboo shoots and cabbage, mix well and stir fry for 1 more minute.
8. Add sherry and remaining soy sauce and mix well.
9. Place fried fish balls on top and cover with lid. Cook on a medium flame for 2 to 3 minutes.

SERVING
10. Remove on to a platter and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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