CHINESE FISHBALL RECIPES

Steps:

• We'll start by finely mincing our tilapia. Beat it down with the blunt edge of our knife to flatten it. Repeat this 1-2 more times to tenderize the fish. We want this to be as tender and paste-like as possible.
• Just like our fish, we'll finely mince our shrimp.
• With the blunt side of our knife, spatula, paddle, etc, we'll mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
• We'll finely chop some cilantro, green onion.
• Mix salt, sugar, white pepper, chicken bouillon, egg, cornstarch in a bowl.
• Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes.
• This is a traditional technique - we'll take clumps of fish paste and slam it down on the bowl.
• Cover and refrigerate for at least 30 minutes

Steps:

• Get a large soup pot, add water and ginger. Bring to a boil.
• Slow down the fire and gently put the fish balls in. Heat until boiling with medium fire and then simmer for 20 minutes over slowest fire so the flavors of the fish balls can influence the water.
• Turn up the fire and add dried seaweed in. Boil for another 2 minutes. Turn off fire, add white pepper, light soy sauce, salt and sesame oil.
• Serve with chopped green onion and coriander.