3 dried black shitake mushrooms
1 lb. fish fillets
1 tin kippers
1/4 c. bamboo shoots
1/2 c. purple cabbage
1 tbsp. cornstarch
2 slices fresh ginger root, peeled
1 tbsp. sherry
1/2 tsp. salt
1 egg white
1 c. chicken stock
1/4 tsp. salt
1 tbsp. water
1/2 tbsp. cornstarch

Soak dried mushrooms in hot water for 30 minutes. Cut fillets into 1 inch strips. Cut kippers, bamboo shoots, cabbage, and mushrooms into similar strips. Mince ginger and combine with cornstarch, sherry, salt, pepper, and egg white. Add fish and toss gently to coat. Add kippers and vegetables and toss gently. Form into walnut sized balls and place in a shallow heat proof dish. Steam until done (about 7 minutes). Heat stock in a pan and add remaining salt. Blend remaining cornstarch and water to a paste and stir in. Stir to thicken. Pour over fish balls and serve.