|Halibut fish||1 Pound (or sole)|
|Cornstarch||2⁄3 Cup (10.67 tbs)|
|Fish stock||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
Skin and bone the fish; chop the flesh finely.
Beat the egg and add to the fish with the cornflour (cornstarch); beat well until smooth and evenly blended.
Put the fish stock, lemon juice and oil in a shallow pan, bring to the boil.
Chop the spring onions (scallions) and crush the garlic, add to the stock, bring back to the boil.
Shape the fish mixture into small balls, each the size of a pigeon's egg.
Lower the fish balls, a few at a time, into the stock, and cook gently for about 5 minutes.
Lift out and drain.