Stuffed Fish Balls
Fish and pork are ground into a fine paste, steamed, then cut into pieces and drizzled with oil at serving time. The finished dish has a bright white, translucent, jade-like appearance.
Ingredients
Grass carp meat (skin and bones removed, minced into paste)
500 g
Fatty pork (minced into paste)
400 g
Bean starch (or canna starch 150 g)
125 g
Eggs (use egg whites only)
2
Sesame oil
to taste
Fine salt
to taste
MSG
to taste
Chopped scallions
to taste
Instructions
1
Making the meat paste
Mince the fish meat and fatty pork separately into pastes. Add the bean starch, egg whites, and salt, and mix well. Then add 1 kg of water and stir into a paste-like, watery meat slurry.
2
Steaming
Scoop the mixture onto a cloth-lined steamer and steam over high heat for 40 minutes. Remove once cooked and set aside.
3
Cutting and plating
When serving, cut the fish balls into strips 7 cm long, 4 cm wide, and 1 cm thick. Arrange on a plate in a tower shape, drizzle with sesame oil, and sprinkle with chopped scallions or cilantro before serving. You may also prepare small dishes of premium dipping sauce on the side.
