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Fish Gluten Balls With Mushroom

Fish Gluten Balls With Mushroom
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A Chinese speciality - Fish Gluten Balls With Mushroom - are a crunchy and refreshing dish with blanched vegetables and mushrooms. The fish is prepared as a fishball - finely chopped and deep-fried than blanched. The vegetables are only blanched and prepared with a light savory sauce. Try and enjoy a bite of China in your home.
Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr 20 min
TOTAL TIME: 1 hr 40 min
3 SERVING
Ingredients:
  • 3 Lb. Sea bass
  • 1/2 Tsp Salt
  • 1/8 Tsp White pepper
  • 2 Cup Egg white
  • 1/3 Cup Corn starch
  • 1/4 Cup Cooking oil
  • 2 Qt. Cooking oil
  • Qt. Water
  • 1/4 Tsp Baking soda
  • 3 Oz. Fresh shiitake mushrooms
  • 1 Large Carrot
  • 2 Oz. Winter bamboo shoot
  • 2 Oz. Shanghai bok choy core
  • Cups Salted chicken stock
  • 1 Tbsp Oyster sauce
  • 1/4 Tsp Sugar
  • 1 Tbsp Light soy sauce
  • 1/4 Tsp White pepper
  • 2 Tbsp Potato starch slurry (1 to 2 ratio of cornstarch to water)
  • 1 Tsp Sesame oil
Directions:
1
Descale the fish, and remove its guts. Wash with cold water, and pat dry with paper towels.
2
First, cut off the head, then slice opens the dorsal of the fish along the middle line, then lay the knife parallel to the cutting board and cut from the front until the tail. Remove the vertebrae and tail, and then trim both belly and dorsal sides. Gently scrape the flesh off the skin using the heel of your knife. Mince the fish meat, and put it in a large bowl.
3
Add salt, ground white pepper, egg white, and cornstarch to the meat. Mix well with a hand until sticky and slimy.
4
In a wok over medium-low heat, bring enough oil to 140°F-170°F/60°C-80°C. Grab some fish meat mixture, push it through the circle formed by the thumb and index finger to make a fish meatball. Take a spoon, dip it in oil, then place the meatball onto the spoon. Put the meatball in the oil, deep fry for 5-7 minutes. As soon as the fish balls are floating, turn the heat up to high, fry until golden. Remove from oil. These are fish gluten balls.
5
Bring half of a wok of water to a boil, add the deep-fried fish balls into the boiling water for 30 seconds. Remove and drain. This step is to wash off excessive oil. Then quickly pass vegetables through the boiling. Remove and drain.
6
In another pan, add chicken broth, oyster sauce, sugar, light soy sauce, and ground white pepper. Bring it to a boil. Add fish balls, vegetables, and potato slurry for thickening. Turn the heat to high. Quickly stir until thickened. Drizzle some sesame oil in the end.
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