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Fish Balls With Chinese Greens Recipe - (Pak
Choy)
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Category : seafood |
Style : steam & stir-fry | Serve : 4 |
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Tasty
fish balls steamed over a wok with a selection of green vegetables - try Pak
Choy.
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Ingredients |
| Fish Balls - ingredients |
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| 450 g |
White fish fillet, skinned, boned and
cubed |
| 3 stalks |
Spring onions (cilantro), chopped |
| 1 piece |
Back bacon rasher, rind and chopped |
| 2 tbsp |
Light soy sauce |
| 1 tbsp |
Chinese rice wine |
| - |
1 egg white |
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Vegetables |
|
| 1 small head |
Pak Choy |
| 150 ml |
Fish stock |
| 60 g |
Green beans |
| 150 g |
Mangetouts (snow peas) |
| 3 stalks |
Spring onions, sliced diagonally into 5 cm lengths |
| 2 cloves |
Garlic, sliced |
| 2 1/2 cm |
Fresh root ginger, shredded |
| 2 tbsp |
Groundnut oil |
| 1 tbsp |
Light soy sauce |
| 1 tsp |
Cornflour |
| - |
Salt and ground black pepper |
Method :
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Put all the fish ball ingredients in a food
processor and blend until a smooth paste is obtained.
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With wetted hands, form the mixture into approx.
24 small balls.
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Proceed to steam the fish balls in batches in a
lightly oiled bamboo steamer placed over a wok of rapidly boiling water for approx. 10
minutes or until the balls are tender. Remove from steamer and keep warm.
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Prepare the Pak Choy by removing any discolored
leaves or damaged stems and cut into manageable pieces.
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Blend the corn flour, soy sauce and fish stock
in a small bowl and set aside.
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Heat wok until very hot and then add oil and
swirl it around. Toss in the garlic and ginger and stir-fry for 1 - 2 minutes, then add in
the beans and continue to stir-fry for another minute.
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Now toss in the mangetouts, spring onions and
Pak Choy and stir-fry for another minute or two.
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Add the blended stock to the wok and cook,
stirring until it has thicken and the vegetables are tender and crisp.
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Adjust the seasoning and serve with the fish
balls placed on top of the bed of vegetables.
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Tip: You can
replace the mangetouts and green beans with broccoli. Blanch
them before stir-frying. |
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