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- Fish Balls in Hot Yellow Bean Sauce
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PrintFISH BALLS IN HOT YELLOW BEAN SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Shape the mixture into 1 inch balls. Transfer to a baking tray and chill in the refrigerator at least for half an hour.
- Bring a large saucepan of water to simmering point. Work in batches.
- Drop in the fish balls and gently poach for about 3-5 minutes or until they float to the top. Transfer to absorbent kitchen paper to drain.
- Yellow Bean Sauce: Put all the sauce ingredients in a wok or pan and bring to the boil.
- Add the fish balls to the sauce and stir-fry gently for about 3 minutes or until piping hot.
- Transfer to a warmed serving dish, garnish with sprigs of tarragon and serve immediately with freshly cooked rice.
INGREDIENTS
- Sprig of tarragon, to garnish
- Cooked rice, to serve
Blend to Smooth Paste
- 550 grams skinless white fish fillets, cut into pieces
- 1 tablespoon cornflour
- 2-3 spring onions, trimmed and chopped
- 1 tablespoon freshly chopped coriander
- 1 teaspoon soy sauce
- 1 medium egg white
- Freshly ground black pepper and Salt, to taste
The Yellow Bean Sauce
- 100 ml fish or chicken stock
- 1 teaspoon sesame oil
- 2 tablespoon soy sauce
- 1½ teaspoon yellow bean sauce
- 1½ tablespoon Chinese rice wine or dry sherry
- Chilli bean sauce to taste
- 1 teaspoon sugar
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