Cantonese Chinese · China

Steamed Fish Balls with Light Broth

Name: Steamed Fish Balls with Light Broth
Total time: 25 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

Delicate fish balls steamed and served in a clear, savory broth, a classic Cantonese dish.

25 minutes4 servings

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

Method

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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