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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Boulette Poisson
(Fish Balls) Share 
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  1. 450 grams white fish fillets, skinned, boned and cubed

  2. 3 spring onions chopped

  3. 1 bacon fat rasher, with rind removed and chopped

  4. 1 tablespoon Chinese white wine or dry sherry

  5. 2 tablespoons light soy sauce

  6. 1 egg white

boulette poisson 


  1. 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.

  2. 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.

  3. 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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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.