450 grams white
fish fillets, skinned, boned and cubed
3 spring onions
1 bacon fat
rasher, with rind removed and chopped
Chinese white wine or dry sherry
light soy sauce
1 egg white
Put the cubed
fish, spring onion pieces, bacon fat, rice wine, soy sauce and
egg white in a food processor and process until smooth. With
wetted hands or wearing wet plastic gloves, divide and form the
blended mixture into about twenty five balls.
Steam the fish
balls in batches in a lightly greased bamboo (or an ordinary)
steamer for about 5 - 10 minutes, until cooked through and firm
to the touch. One trick for the fish balls not to stick, place
on cabbage leaves in the steamer.
Remove from the
steamer and keep warm. Serve as an appetiser with sauce d'ail or
in bouillon with chilli sauce.
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