Serves: 8
Total Calories: 161

2 stalks scallion
2 slices fresh ginger root
1 cup water
1/2 teaspoon salt
2 pounds frozen fish filets
1 egg white
2 tablespoons cornstarch

1. Mince scallion stalks and ginger root. Add to water and let stand 20 minutes. Then strain water, discarding minced ingredients. Add salt.

2. Cut fish fillets in 1/2- to 1-inch cubes. Place in a blender, with salted water. Blend about 1 minute at low speed. Transfer to a bowl.

3. Beat egg white until stiff. Fold into fish, along with cornstarch.

VARIATION:
* Omit scallions and ginger root, adding water and salt directly to blender in step 2.

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

Nutritional Facts:

Serves: 8
Total Calories: 161
Calories from Fat: 57

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