Cantonese Chinese · China

Citrus and Ginger Steamed Fish Balls with Light Broth

Name: Citrus and Ginger Steamed Fish Balls with Light Broth
Total time: 27 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 1 lb (450g) fish fillets (like cod or halibut); 1/2 lb (225g) shrimp, peeled and deveined; 1/4 cup breadcrumbs; 1 tbsp soy sauce; 1 tbsp cornstarch; 1 cup chicken broth; 2 green onions, sliced; 1 tsp grated ginger; 1 tbsp lemon juice

A bright and zesty twist on the traditional broth with a hint of ginger warmth.

27 minutes4 servings

Method

Add grated ginger to the chicken broth before steaming the fish balls. 1: Stir in lemon juice just before serving.
Blend fish fillets and shrimp in a food processor until smooth.
Mix in breadcrumbs, soy sauce, and cornstarch.
Form into 1-inch balls and place in a steamer basket.
Bring broth to a boil, add fish balls, and steam for 10 minutes.
Garnish with green onions and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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