Lion’s Head Meatballs with Fish

This recipe adds a delicious seafood twist to the classic Lion’s Head Meatballs.

Ingredients:

 For the meatballs:

     500g ground pork (preferably a mixture of ground shoulder and belly)

     200g ground white fish (such as cod or halibut)

     50g chopped water chestnuts

     1 shallot, finely chopped

     2 cloves garlic, minced

     1 inch ginger, grated

     1 tablespoon Shaoxing wine (or dry sherry)

     1 tablespoon soy sauce

     1 tablespoon oyster sauce

     1 teaspoon sugar

     1/2 teaspoon white pepper

     1 egg white

     2 tablespoons cornstarch

     Vegetable oil, for frying

 For the broth:

     6 cups chicken broth

     2 scallions, white and green parts separated and chopped

     1 inch ginger, sliced

     2 cloves garlic, smashed

     1 tablespoon soy sauce

     1/2 teaspoon white pepper

     1/4 cup Shaoxing wine (or dry sherry)

Production Steps:

1. Prepare the filling: In a large bowl, combine ground pork, ground fish, chopped water chestnuts, shallot, garlic, ginger, Shaoxing wine, soy sauce, oyster sauce, sugar, white pepper, and egg white. Mix well until everything is evenly incorporated.

2. Marinate: Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, or ideally overnight, to allow the flavors to develop.

3. Make the meatballs: Wet your hands with water to prevent sticking. Scoop out a portion of the meatball mixture and form it into a ball, about 2-inches in diameter. Gently roll the ball between your palms to ensure a smooth surface. Repeat with the remaining mixture.

4. Bread the meatballs (optional):  For a crispier exterior, you can lightly coat the meatballs in cornstarch. Dip each meatball in cornstarch and shake off any excess.

5. Fry the meatballs (optional): Heat enough vegetable oil in a large pot or Dutch oven over medium heat. Once the oil is hot (around 350°F/175°C), carefully add the meatballs and fry them for 2-3 minutes, or until golden brown on all sides. Remove the meatballs with a slotted spoon and drain them on paper towels.

6. Simmer the broth: In a clean pot, combine chicken broth, scallion whites, ginger slices, smashed garlic, soy sauce, white pepper, and Shaoxing wine. Bring the broth to a boil, then reduce heat to low and simmer for 15 minutes.

7. Finish the dish:  Add the fried or unfried meatballs to the simmering broth. Gently simmer for another 20-25 minutes, or until the meatballs are cooked through and the broth is flavorful. Garnish with chopped scallion greens and serve hot over steamed rice.

Tips:

 For a richer flavor, soak the dried shiitake mushrooms in hot water for 20 minutes, mince them finely, and add them to the meatball mixture.

 You can adjust the amount of Shaoxing wine depending on your preference. For a stronger flavor, use 1 1/2 tablespoons.

 Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the broth before serving.