I abandoned all attempts at creating an Ashkenazi fish dish and decided to do something different with my fish. To a mixture of salmon, whitefish and walleye, I added chopped cilantro, scallions - both the whites and greens - and toasted sesame. I used very little matzoh meal and one egg. The balls are very light and I reduced the homemade stock by 2/3 and added ginger and more cilantro to the broth for the last 15 min. If there are any left, I will fry them. I used only a small amount of fish - about 1/3 lb of each and got about 12 palm-sized pieces.