Serves: 8
Total Calories: 151

2 pounds frozen fish filets
1/2 cup water
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon sugar

1. Mince or grind fish. Place in a large bowl. Add water, salt, cornstarch and sugar. Knead mass by hand to blend.

2. Stir mixture firmly, in one direction only, until it takes on a fluffy, marshmallow-like consistency.

3. Lift mass and toss it back hard against the bottom of the bowl. Repeat 15 to 20 times, or until mixture stops spattering and has an adhering quality.

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

Nutritional Facts:

Serves: 8
Total Calories: 151
Calories from Fat: 57

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
Basic Fishballs
Basic Steamed Fish
Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
Braised Carp In Chicken Fat II
Braised Fish Steaks And Vegetables
Braised Fish Steaks With Bean Curd
Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
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Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
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Deep-Fried Fish Rolls With Almonds
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Fishball Mixture A
Fishball Mixture B
Fishball Mixture C
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Pan-Fried Fish Fillets With Eggs
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Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
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Steamed Fish Topping: Basic
Steamed Fish Topping: Black Bean Sauce I
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Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
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Steamed Fishballs
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Stir-Fried Fish And Bean Sprouts
Stir-Fried Fish With Lily Buds
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