Fish Balls with Fresh Scallop
250g fresh scallop
1 fish (700g)
Remove the veins and membrane of the scallops and scald in soup stock.
- Clean, bone and fillet the fish, score and cut into squares, season with cooking wine, MSG, salt, and scallion and ginger sauce.
- Saute the fish in 6-fold hot oil until the squares curl up, drop in the scallops, thicken slightly.