2 c. white fish
1/4 c. chopped onion
4 tbsp. cornstarch
1 tsp. salt
1/8 tsp. black pepper
1 egg, beaten
Fish stock (directions follow)
2 c. Chinese cabbage
1/4 c. green onions
2 tbsp. fish sauce

Remove scales and all internal organs of fish and fillet it. Put the fish meat in a mixing bowl.

Cut cabbage into 1-inch slices.

Prepare the fish stock by cooking the head and bones in 3 cups of water; strain and discard bones. Return stock to boiling.

Add the chopped onion to the fish meat. Add cornstarch, salt, pepper, and egg. Mix well and form into balls. Drop one by one into boiling fish stock. When done, add cabbage and green onions. Cook for 2 minutes more. Season with fish sauce. Serve hot.