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Fish Balls With Mangetouts

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Ingredients
  Groundnut oil 2 Tablespoon
  Mangetouts 6 Ounce, topped and tailed (175 G)
  Spring onions 2 , sliced
  Chopped ginger 1 Tablespoon
  Cornflour 1 Teaspoon
  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
  Egg white 1
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Blending
Ingredient: 
Fish

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