Serves: 8
Total Calories: 155

1 stalk scallion
2 slices fresh ginger root
1/4 cup water
2 pounds frozen fish filets
2 egg whites
1 tablespoon sherry
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup water

1. Crush scallion and ginger root. Combine with water and mash to a pulp.

2. Add pulp to fish fillets and mince or grind together.

3. Add egg whites, sherry, cornstarch and salt. Beat with an egg beater, gradually adding remaining water, until ingredients are well blended.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 8
Total Calories: 155
Calories from Fat: 57

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