Fish Ball Soup
|Fish||1⁄2 Pound, boned|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Chopped shallots||1 Tablespoon|
|Chopped water chestnuts||4 1⁄2 Teaspoon|
|Cornstarch||4 1⁄2 Teaspoon|
|Boiling water||5 Cup (80 tbs)|
|Cold water||3 Cup (48 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Spinach||6 Ounce, cut in 2 inch lengths|
|Sesame oil||1 Teaspoon|
Place fish skin-side down on a chopping board.
Finely chop fish with a cleaver without cutting through skin.
Scrape fish into a medium bowl; discard skin.
Add wine, salt, shallots, water chestnuts and cornstarch.
Use chop sticks or a wooden spoon to stir mixture about 5 minutes until fish is very sticky.
Use a teaspoon dipped in cold water to make small balls from the fish mixture.
Place fish balls in 5 cups boiling water over medium heat.
Bring fish broth to a second boil.
Remove fish balls with a slotted spoon and place in 3 cups cold water to cool 1 minute.
Remove with slotted spoon and set aside.
Add chicken broth and salt to fish broth.
Bring to a third boil.
Add spinach, wait a few seconds and carefully lower fish balls back into broth with slotted spoon.
Add sesame oil and pepper; stir once.