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:

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

Directions Step-By-Step

1
Remove scales and all internal organs of fish and fillet.
2
Cut cabbage into 1 inch slices.
3
Add the chopped onion to the fish meat.
4
Add cornstarch, salt, pepper, and egg mix well and form into balls .
5
Drop one by one into hot fish stock when done add cabbage and green onion.
6
Cook for 2 minutes more and season with fish stock. Serve hot.
7
FISH STOCK:
8
Prepare 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