Red Japonica Fish Fillet Meatballs
1.
Wash the red japonica rice and soak in clean water for about 2 hours;
2.
After soaking, drain the red japonica rice and set aside; wash the fish fillet, wipe off the water, prepare old ginger and shallots;
3.
The fish fillet is chopped with ginger and spring onion into fish fillet filling;
4.
Add appropriate amount of salt, cooking wine, pepper, oyster sauce, and starch to the fish fillet filling;
5.
Mix the fish fillet with the seasoning, and stir until the fish fillet is glued;
6.
Divide the fish fillings into even-sized balls and wrap them with red japonica rice;
7.
Put the fish fillet balls in a steamer, and cook them with cold water. After the water is boiled, steam for another 20 minutes;
8.
After steaming, serve and sprinkle with chopped green onion.
Tips:
1. The seasoning can be adjusted according to your own taste;