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Title: White Fish Pieces in Soup
Categories: Chinese Soup Seafood
Yield: 4 Servings

1/2lbFish fillet (e.g. sole, snapper, butterfish)
4cChicken stock
1cBean thread noodles (or vermicelli), soaked
1mdCucumber
1slGinger root
1pnSugar
2tsCornstarch paste
  Chinese parsley leaves

Refreshing to the palate, very tasty and filling.

Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems.

Cook Soup: Combine stock & ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir. Add fish & cucumber. Cook at high simmer until fish is done: 3-5 minutes. Don't allow broth to boil; you want it to remain clear. Remove to covered serving bowl; garnish with parsley leaves; serve.

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