1 c flaked cooked fish (any leftovers)
1/4 c chopped onion
1/4 tsp. salt
dash of white pepper
cornstarch for dredging
6 c stock or rice water
1/4 c green onion leaves, cut fine
1 egg, beaten
1 tbsp. dash of white pepper
1. Make fish balls out of the first 5 ingredients. Shape into balls; roll in cornstarch
2. Bring the stock or rice water to a boil.
3. Drop in fish balls.
4. Season with patis and pepper
5. Just before serving, stir in beaten egg and sliced green onion.
6. Serve hot.