Shanghai Fish Soup

Recipe Ingredients

4		Dry shiitake mushrooms
1/2 lb	227g / 8oz	Catfish fillets - up to 3/4
1 tablespoon	15ml	Salad oil
1 tablespoon	15ml	Julienne peeled fresh - ginger
2 tablespoons	30ml	Red-in-snow - (optional)
4 cups	948ml	Low-salt chicken broth
8 oz	227g	Firm tofu - drained and cut
1/2		Cubes
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Dry sherry
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Green onion - cut diagonally (large)
1/2 teaspoon	2.5ml	Sesame oil

Recipe Instructions

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside.

Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish.

Source:
*Simply Seafood, Spring 1992

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