A light dish from Chinese cooking, these fish balls are made by blending fish with ginger and spring onion, then poaching them in fish broth in a pressure cooker. Their low-fat profile makes them a good option for anyone after a heart-healthy meal.
Blend the fish fillet in a food processor until smooth, then mix in the spring onion, ginger, egg white, cornstarch, salt and white pepper.
Cover the mixture and chill it in the fridge for fifteen minutes; this helps the balls hold their shape.
Shape the mixture into balls with your hands.
Bring the fish broth to the boil in the pressure cooker, add the fish balls, seal the lid, and cook at low pressure for five minutes, then release the pressure immediately.
Divide the fish balls and broth into bowls and sprinkle with finely chopped spring onion to serve.
Wet your hands with cold water while shaping the fish mixture, or it will stick to your fingers. Allergens: contains egg.
If you cannot find fish broth, light chicken broth also works, though the dish loses its pescatarian status in that case.
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