Meatballs and kebabs
A light Chinese-style fish ball dish made by blending fish with ginger and scallions, then cooking the mixture in fish stock in a pressure cooker. Its low-fat profile makes it an option for anyone seeking a heart-conscious meal.
Blend the fish fillet in a food processor until smooth. Add the scallions, ginger, egg white, cornstarch, salt, and white pepper, and mix.
Cover the mixture and refrigerate for 15 minutes; this helps the fish balls hold their shape.
Pinch off portions of the mixture and shape them into balls by hand.
Bring the fish stock to a boil in a pressure cooker and add the fish balls. Close the lid and cook at low pressure for 5 minutes, then release the pressure immediately.
Divide the fish balls and broth among bowls. Sprinkle with finely chopped scallions and serve.
Wet your hands with cold water when shaping the fish mixture, or it may stick to your hands. Allergens: contains fish and eggs.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.