31. Basic Rule for Fish Balls

Name: Basic Rule for Fish Balls (魚九)
Yield: Makes 32 one-inch balls
Cuisine: Chinese
Ingredients: 6½ pints (16 cups) iced water or water and ice cubes; 1 level teaspoon MSG; 2 level teaspoons salt; 6 tablespoons iced water; 6½ pints (16 cups) iced water or water and ice cubes; 6½ pints (16 cups) iced water or water and ice cubes; A 2½-lb. pike (approx. 1¼ lb. scraped fish); A 2½-lb. pike (approx. 1¼ lb. scraped fish)

魚九

Preparation info

Makes
32
one inch balls

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

A 2½-lb. pike (approx. 1¼ lb. scraped fish)
6

Asia
China
Fish course
Pescatarian
Gluten-free

Method

Cut off the head of the pike and discard it. Split the pike in half by cutting along its back. With the skin side down, the white and yellow lining of its belly is exposed. Remove it. Remove all the bones. Carefully scrape the fish with the point of the cleaver, so that membranes, fibres and skin are left behind. Collect all the fishmeat in this fashion. Discard the skin. Chop the fishmeat for