Fish Balls With Mangetouts
|Groundnut oil||2 Tablespoon|
|Mangetouts||6 Ounce, topped and tailed (175 G)|
|Spring onions||2 , sliced|
|Chopped ginger||1 Tablespoon|
|Chicken or fish stock||1⁄4 Pint (150 Ml)|
|Light soy sauce||1 Tablespoon|
|For the fish balls:|
|Haddock fillet||8 Ounce, skinned (250 G)|
|Scallops||6 Ounce (175 G, Thawed If Frozen)|
|Spring onions||2 , chopped|
|Bacon rasher||1 , derinded and chopped|
|Medium dry sherry||1 Tablespoon|
|Light soy sauce||2 Tablespoon|
1. First prepare the fish balls: put all the ingredients in a food processor or blender and work together until smooth. With wet hands shape into 16-18 balls and steam in 2 batches on a lightly greased steamer base for about 5 minutes, until firm. Transfer to a warmed serving dish and keep warm.
2. Meanwhile, heat the oil in a wok, add the mangetouts, spring onions and ginger and stir-fry for 2 minutes.
3. Blend the cornflour, stock and soy sauce together, add to the wok and cook, stirring, until thickened. Season with salt and pepper. Serve the mangetouts and sauce as soon as possible with the fish balls.