Fish Balls
1 lb. white fish meat
2 ounces of pork fat
1 piece ginger
1 small onion
1 teaspoon salt
½ teaspoon pepper
3 teaspoons soy bean sauce
Remove bones and skin from fish and chop fish, ginger and onion in a meat chopper until very fine. Take out and put into a large bowl. Beat whites of two eggs, add fish mixture, beat the entire mixture until light. Shape the ingredients into balls, with a spoon and knife, drop the balls in deep red hot fat; when brown remove from fat, place the balls on a paper to drain off the oil. Serve hot.