Recipe Blog Book

Ingredients

2 lbs (1 kg) firm white, unfrozen fish fillet

2 eggs

1 tbsp (15 mL) ginger wine

2 tsp (10 mL) cornstarch

1/2 tsp (2.5 mL) salt

pinch white pepper

fish stock or water

1. Cut fish into 3/4 inch (2 cm) cubes. Blend in a food processor with the remaining ingredients except fish stock or water. Shape mixture into 3/4 inch (2 cm) balls, with wet hands.

2. Add balls to boiling fish stock or water and cover. Cook over medium heat for 4 minutes, drain.

3. Once cooked, fish ball will keep refrigerated for several days. Use in soups, add to stir-fried seafood combinations or deep-fry and serve with various sauces.

Makes approx. 20