Family Tested & Approved
Remove scales and all internal organs of fish and fillet.
Cut cabbage into 1 inch slices.
Add the chopped onion to the fish meat.
Add cornstarch, salt, pepper, and egg mix well and form into balls .
Drop one by one into hot fish stock when done add cabbage and green onion.
Cook for 2 minutes more and season with fish stock. Serve hot.
Prepare the fish stock by cooking the head and bones in 3 cups water. Strain and discard bones return stock to boiling.