Fish Balls

Name: Fish Balls
Yield: About 10 to 12 Balls.
Ingredients: ½ pound, fresh fish fillets, preferably yellow pike, or use another white-flesh, nonoily fish; 1½ teaspoons salt; ½ pound, fresh fish fillets, preferably yellow pike, or use another white-flesh, nonoily fish; ½ pound, fresh fish fillets, preferably yellow pike, or use another white-flesh, nonoily fish; 1 tablespoon lard, at room temperature, optional; 1 tablespoon shao hsing or dry sherry wine; ¼ cup water; 1 egg white; 2 tablespoons finely minced cooked ham, preferably Smithfield; ½ tablespoon chopped fresh ginger; 1 tablespoon shao hsing or dry sherry wine; 1 tablespoon finely chopped scallions; Freshly ground pepper to taste

Preparation info

About
10 to 12
Balls.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

½ pound, fresh fish fillets, preferably yellow pike, or use another white-flesh, nonoily fish
1½ teaspoons salt

Starter
Gluten-free

Method

The flesh of the fish should be firm. Trim away and discard any thin, flabby stomach flesh. Cut the fish into cubes and blend it thoroughly in a food processor. Or finely chop with a knife or cleaver on a flat surface.
Add the salt, water, egg white, and lard and blend.
Scrape the mixture into a mixing bowl and add the wine, scallions, ham, ginger, and p