Cantonese Fish Balls with Vegetable Tips

Name: Cantonese Fish Balls with Vegetable Tips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g Fresh fish meat (processed per fish ball requirements: kill, fillet, score a crosshatch pattern, cut into 3 cm square pieces, and marinate); 300 g Vegetable tips; 1.5 g Ginger; 5 g Fine salt; 2 g MSG; 65 g Superior stock; 65 g Secondary stock; 10 g Wet cornstarch; 10 g Sesame oil; 0.5 g White pepper; Unknown Shaoxing wine (original text reads 'm g'); 750 g Cooking oil (approximately 65 g consumed)

Score and cut the raw fish balls decoratively into pieces, then briefly pass through hot oil until partially cooked. Stir-fry over high heat with the vegetable tips until the sauce turns glossy and fragrant.

30 min

Easy

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Cantonese Fish Balls with Vegetable Tips

Ingredients

Fresh fish meat (processed per fish ball requirements: kill, fillet, score a crosshatch pattern, cut into 3 cm square pieces, and marinate) 200 g

Vegetable tips 300 g

Ginger 1.5 g

Fine salt 5 g

MSG 2 g

Superior stock 65 g

Secondary stock 65 g

Wet cornstarch 10 g

Sesame oil 10 g

White pepper 0.5 g

Shaoxing wine (original text reads 'm g') Unknown

Cooking oil (approximately 65 g consumed) 750 g

Instructions

Ingredient Preparation

Process the fresh fish per fish ball requirements: kill and fillet it, then use a knife to score a crosshatch pattern on one side of the fish meat, and cut into 3 cm square pieces. Place in a bowl, mix evenly with fine salt, and marinate briefly.

Oil Blanching

Place an iron wok over high heat, add the cooking oil, and heat to about 70% hot (approximately 170°C). Add the fish balls, switch to low heat, and poach the fish balls until about 60% cooked. Pour into a colander to drain off the oil.