Chinese Fishballs - Multicarbs
My love for fishballs started with hotpots. Of course, we all want to dip those beef slices first ; but after two or three, those bouncy, soft fishballs start catching your eyes. And so they should !...
Ingredients
- 400 grams white fish
- 6 cilantro stems
- 5 scallions
- 1 2cm piece of ginger
- 1/2 lime
- 1 small tsp of white pepper
- 1 teaspoon powdered chicken stock
- 1,5 tablespoon salt
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 1 large egg
- 100 milliliters water
- 1 teaspoon sesame oil
- 2 teaspoons neutral oil
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