FISH BALLS AND CABBAGE

Eddie Jordan

By
@EDWARDCARL

Fish is not just for eating on Friday. I could eat fish every day.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4 to 6
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 c
white fish
1/4 c
chopped onion
4 Tbsp
cornstarch
1 tsp
salt
1/8 tsp
black pepper
2 c
chinese gabbage
1/4 c
green onion
2 Tbsp
fish stock

FISH STOCK:

fish head and bones

Step-By-Step

1Remove scales and all internal organs of fish and fillet.

2Cut cabbage into 1 inch slices.

3Add the chopped onion to the fish meat.

4Add cornstarch, salt, pepper, and egg mix well and form into balls .

5Drop one by one into hot fish stock when done add cabbage and green onion.

6Cook for 2 minutes more and season with fish stock. Serve hot.

7FISH STOCK:

8Prepare the fish stock by cooking the head and bones in 3 cups water. Strain and discard bones return stock to boiling.

About this Recipe

Course/Dish: Fish, Vegetable Appetizers
Main Ingredient: Fish
Regional Style: American
Hashtag: #fish balls