Low Fat Recipes - Pumpkin and Fish Balls with Black Bean Sauce

  
 

Low Fat Recipes - Pumpkin And Fish Balls With Black Bean Sauce

Ingredients

  • 1-1 1/2 lbs (450-675g) firm pumpkin or squash

  • 3/4 lb (340g) fish balls

  • 1 cup (250ml) vegetable stock

SAUCE

  • 1 tbsp (15ml) fermented black beans, chopped

  • 1 tsp (5ml) chopped fresh ginger

  • 2 tbsp (30ml) salt-reduced soy sauce

  • 3 tbsp (45ml) dry sherry

  • 1/2 tsp (2.5ml) sugar

  • pinch pepper

  • 1 1/2 tbsp (20ml) cornstarch blended with 5 tbsp (75ml) vegetable stock

Method:

  1. Remove seeds from pumpkin. Using a melon baller, prepare even-sized pumpkin balls. Heat stock, add pumpkin balls and cook until just tender. Drain, retaining stock.

  2. Reheat stock in a non-stick pan, add beans, garlic, ginger, soy sauce, sherry, sugar and pepper. Simmer 2 minutes. Add fish balls. Simmer covered 4-5 minutes. Add pumpkin balls to reheat. Stir in blended cornstarch and vegetable stock to thicken. Serve at once.

NOTE : Fish balls can be bought ready-made in Asian food stores or can be make at home.