Ingredients
500 g grass carp fillet, skinned and deboned (about 1 lb), 400 g fatty pork (about 14 oz), 125 g bean starch or 150 g arrowroot flour (about 4.5 oz or 5.5 oz), 2 eggs.
Seasonings
Sesame oil, salt, MSG, and chopped scallions, all to taste.
Instructions
1. Finely mince the fish meat and pork fat separately into a paste, then mix in bean starch, egg whites, and salt. Gradually add 1000 g (about 4 cups) of water, stirring until it forms a batter-like consistency and becomes a watery meat slurry. Spoon the mixture into a steamer and steam over high heat for 40 minutes. Once cooked, remove and set aside.
2. When serving, cut the fish balls into rectangular pieces 7 cm long, 4 cm wide, and 1 cm thick. Arrange them in a pagoda shape on a plate, drizzle with sesame oil, and sprinkle with chopped scallions or cilantro before serving. This dish should only be reheated by steaming, not by boiling in soup. The fish balls are pure white, crystal-clear like jade, refreshing and not greasy.