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Deep Fried Fishballs And Chinese Cabbage

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This Deep Fried Fishballs And Chinese Cabbage is one non-veg treat. This Deep Fried Fishballs And Chinese Cabbage dish is the perfect little something that can set your dinner table on fire. Give yourself a tasty treat!
Ingredients
  Chinese cabbage head 1
  Ginger root slice 2
  Fish balls 10
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Oil 2 Tablespoon
  Salt To Taste
  Stock 1⁄3 Cup (5.33 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Pepper 1 Dash
  Salt 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon
Directions

1. Cut Chinese cabbage in 2-inch sections. Crush ginger root.
2. Prepare fishballs from any of the mixtures above.
3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling.
4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fishballs on top.
5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauce and heat; then add sugar, pepper, and remaining salt.
6. Blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over fishballs and cabbage and serve.

Recipe Summary

Cuisine: 
Chinese
Method: 
Fried
Ingredient: 
Fish

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