Fish Balls

Chiu Chow Yue Yuen

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About


  • ½ pound filleted carp (see note)
  • 2 tablespoons egg white, beaten


  1. Place the carp fillet on a chopping board. Cut the fish into 1-inch pieces, then, using a cleaver, chop the fish into a paste.
  2. Place the chopped fish in a bowl and add all the other ingredients except the cold water. Mix together with your hands, or in the bowl of an e