Instructions: Remove the skin from the fish fillets and then cut them into small pieces about 2.5cm square. Combine the fish egg white salt cornflour and sesame oil in an electric blender or food processor and blend the mixture until you have a smooth paste.

Bring a large pot of water to simmering point.

Take spoonfuls of the fish paste and form the mixture into balls about 2.5cm in diameter.

Poach the fish balls in the boiling water until they float to the top. (This should take about 34 minutes.)

Remove them with a slotted spoon and drain them on kitchen paper.

Divide the broccoli heads into small florets.

Peel the skin off the stems as it is often fibrous and stringy and then cut them into thin slices at a slight diagonal.

This will ensure that the stems cook evenly with the florets.

Bring a pot of water to the boil add the broccoli florets and stems and cook for about 5 minutes. Then drain them plunge into cold water and drain again.

Finely shred the ginger and the ham or bacon and set them aside.

Heat a wok or large frying pan.

When it is hot add the oil and heat it.

Then add the broccoli ginger ham or bacon and soy sauce and stir fry for 1 minute.

Then add the sherry or rice wine stock and the cornflour mixture.

Bring to the boil and then add the poached fish balls.

Stir over a high heat for 1 minute to mix and then turn the mixture onto a serving platter.

Serve with plain steamed rice and Hot and Sour Soup.

Serves 4

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