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.