FISH BALLS AND CABBAGE
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 head and bones
FISH STOCK:
How to Make FISH BALLS AND CABBAGE
- 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 FISH BALLS AND CABBAGE
Course/Dish: Fish, Vegetable Appetizers
Main Ingredient: Fish
Regional Style: American
Hashtag: #fish balls
