Boulette poisson (fish balls)

Boulette poisson (fish balls)

Ingredients:
450 grams white fish fillets, skinned, boned and cubed
3 spring onions chopped
1 bacon fat rasher, with rind removed and chopped
1 tablespoon Chinese white wine or dry sherry
2 tablespoons light soy sauce
1 egg white

Preparation:
Put the cubed fish, spring onion pieces, bacon fat, rice wine, soy sauce and egg white in a food processor and process until smooth. With wetted hands or wearing wet plastic gloves, divide and form the blended mixture into about twenty five balls.
Steam the fish balls in batches in a lightly greased bamboo (or an ordinary) steamer for about 5 – 10 minutes, until cooked through and firm to the touch. One trick for the fish balls not to stick, place on cabbage leaves in the steamer.
Remove from the steamer and keep warm. Serve as an appetiser with sauce d’ail or in bouillon with chilli sauce.