Free Chinese Recipes

Ingredients

• 675g/1 1/2 lb filleted fish
• 7ml/1/2 tbsp salt
• 1 bunch watercress
• 1.25 liters/2 1/2 pints stock
• 1 chicken stock cube
• salt and pepper
• 4 stalks spring onion

Serve 6

** Free Chinese Recipes **

Method:

1. The important thing in making fish balls is to chop the fish flesh thoroughly with a pair of very sharp choppers, and then remove every bit of skin, membrane or fiber . During the chopping, scraping and re-chopping process, for every 450 g (1lb) of fish, add 45 ml (3 tablespoons) iced water, 15 ml (1 tablespoon) at a time. (you may use blender, if you prefer).

2. When the fish paste has been thoroughly worked on, and appears smooth and homogeneous, blend in the salt. Place the paste in the refrigerator for an hour until it stiffens.

3. To make the fish balls, squeeze half a handful of fish paste through the hole formed by bringing together the tips of the thumb and index finger. As each ball of fish paste emerges, lop it off at the base with a spoon.

4. Drop the fish balls into a large panful of iced water, chilled with ice-cubes. When a sufficient number of fish balls have been made-they should be about 1.8-2.5 cm (3/4-1 in) in diameter-they are cooked simply by bringing the pan of water slowly to the boil.

5. Simmer for 1 minute and turn off the heat and leave the fish balls to poach for 10 minutes. Remove them with a perforated spoon and allow to cool. Fish balls can be stored in a refrigerator for 2-3 days, and used for various dishes, including, in this case, for making soup.

6. Prepare the fish balls as described above, allowing 4-5 per portion. Wash the watercress thoroughly.

7. Heat the stock in a saucepan. Add the fish balls, stock cube and watercress. Bring to a gentle boil, and simmer for 10 minutes. Adjust the seasoning. Sprinkle with chopped spring onions and serve either in individual bowls, or from a large communal bowl set at the centre of the table.