Deep Fried Fishballs And Chinese Cabbage Recipes

CHINESE FIRE POT WITH FISH BALLS

Steps:

• For the table, jars/small bottles of the following to make your own dipping sauce:
• Thread beef, chicken, shrimp, fishballs and scallops on wooden skewers and set aside. Combine water and chicken stock in an electric wok and bring to a boil. Add mung bean noodles, cabbage, bok choy and shiitake mushrooms. Place skewers in pot and cook according to individual taste. Ladle broth into bowls with skewered meats and seafood and serve with condiments.
• Fish Balls:
• In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

CHINESE STEAMED BASS WITH CABBAGE

Steps:

• Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
• Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

STIR-FRIED CHESTNUTS AND CHINESE CABBAGE

Steps:

• Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.

STIR-FRIED CHINESE CABBAGE

Steps:

• Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.
• Heat the oil in a wok over medium-high heat.
• Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.
• Add shredded cabbage and stir-fry until limp, but not mushy.
• Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.
• Sprinkle with toasted sesame seeds and serve.

FISH BALLS

Steps:

• Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
• Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

CHINESE STIR-FRIED CABBAGE

Steps:

• Very finely shred the cabbage. Set aside.
• Finely chop the bacon and fry until pink in the oil.
• Add the finely diced ginger, garlic and onion. Fry until golden and the bacon is crispy.
• Add the butter. Then add the cabbage, sprinkle over the Chinese 5-spice and stir-fry for 5-6 mins until cooked.
• The cabbage should retain a crisp texture.

STEAMED FISHBALLS

Steps:

• 1. Soak dried mushrooms. 2. Cut fish in strips 1-inch long. Cut ham, bamboo shoots, Chinese cabbage and soaked mushrooms in similar strips. 3. Mince ginger root then combine in a deep bowl with cornstarch, sherry, salt, pepper and egg white. Add fish strips and toss gently to coat then add ham and vegetable strips, tossing to coat. Form into walnut-size balls and place in a shallow heatproof dish. 4. Steam until done (about 7 minutes). See HOW-TO, _Steaming. 5. Heat stock in a saucepan and add remaining salt. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over fishballs and serve. NOTE: Unlike the minced fishballs, these, which are made with fish strips, have a ridged surface. This dish is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS: * For the Chinese cabbage, substitute fresh spinach. * In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED FISHBALLS AND CHINESE CABBAGE

Steps:

• 1. Cut Chinese cabbage in 2-inch sections. Crush ginger root. 2. Prepare Fishballs (from the Edit Tap, click to open recipe and follow instructions) with any of the Fishball Mixtures A-D. 3. Heat oil to bubbling. Add fishballs, a few at a time, and deep-fry until golden. Drain on paper toweling. 4. Heat remaining oil. Add ginger root and stir-fry a few times. Add Chinese cabbage and stir-fry until tender but still crisp. Transfer to a warm serving platter and sprinkle lightly with salt. Place fish balls on top. 5. Meanwhile, in a saucepan, heat stock. Stir in sherry and soy sauce and heat then add sugar, pepper, and remaining salt. 6. Blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over fish balls and cabbage and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.