Steamed Fish Balls Coated in Glutinous Rice (Saengseon Wanja Chapssal-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the glutinous rice well and soak in gardenia water for about 40 minutes, drain, toss with a little salt, and transfer to a dry cotton cloth to remove moisture while crushing it about halfway.
2. Blanch the spinach in salt water, rinse in cold water, squeeze out the moisture, and mince; finely mince the carrot too.
3. Squeeze the moisture out of the white fish with a cotton cloth, mince finely, and knead until sticky, adding ginger juice, salt, and pepper.
4. Add egg white and starch to step 3 and keep kneading until sticky, then mix in the minced spinach and carrot.
5. Pinch off small pieces of step 4 to make fish balls and roll them in step 1.
6. Line a steamer with a damp cotton cloth, place the fish balls so they do not touch each other, and steam for about 20 minutes.