Cantonese Chinese · China

Miso and Scallion Steamed Fish Balls with Light Broth

Name: Miso and Scallion 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 white miso paste; 1 tbsp chopped scallion

A umami-rich twist with the depth of miso and the freshness of scallion.

27 minutes4 servings

Miso and Scallion Steamed Fish Balls with Light Broth — Photo: Apeach316 · CC BY-SA 2.0

Method

Dissolve miso paste in the broth before steaming the fish balls. 1: Sprinkle chopped scallion on top after steaming.
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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