Deep Fried Chinese Fish Balls with Dipping Sauce

Added on Mon Feb 4 2008

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The Basics

• Dish: Side Dishes
• cuisine: Chinese
• Serves: 8
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 10 mins

Ingredients

• 3cm piece of leek leek
• 2cm piece of ginger peeled
• 500g cod fillet cubed
• 3 egg whites
• 1 tablespoon chinese rice wine (shaoxing) or sherry
• 1 teaspoon cornflour
• pinch of salt
• 2 tablespoons sesame seeds
• 2 slices of stale bread finely crumbled
• fat or oil for deep frying
• bowl of chinese or thai dipping sauce

Method

Mix leek and ginger to a paste in food processor. Add the cod and again blitz. Add 1 egg white, the rice wine, corn flour and pinch of salt.
Mix. Roll the mixture into balls the size of a walnut. Crush the sesame seeds with a rolling pin or with a pestal and mortar and mix with the breadcrumbs (you can make this with food processor)
Beat the remaining egg whites, roll the fish balls in the egg white and then the breadcrumbs. Cover and put in fridge ready for frying. Heat oil to about 170oc (hot)!
Deep fry fish balls a few at a time, for 3 mins until golden brown.
Drain and serve with dipping sauce.