Fish Ball Soup
|Turbot fillets||1 Pound|
|Cooked shrimp||2 Ounce|
|Ginger root slices||2 , chopped|
|Green onions||2 , chopped|
|Dry sherry||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Carrots||1 , peeled and sliced|
|Minced cilantro||3 Tablespoon|
First prepare fish stock.
Then put the fish fillets and water chestnuts through a food chopper.
Mix in shrimp, ginger, 1 onion, salt, Sherry, water, egg whites, and cornstarch, and beat until mixture adheres in a fluffy consistency.
Bring stock to a boil.
Shape fish mixture into 1 inch balls and drop into the stock.
Add carrots and cook until fish balls are cooked through, about 10 minutes.
Add remaining green onion and cilantro.
Ladle into bowls.
Contains 100 to 150 calories per serving.