White Fish Pieces In Soup Recipe - Cooking Index
White Fish Pieces In Soup Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Fish fillet - (e.G. Sole, snapper, butterfish) |
| 4 cups | 948ml | Chicken stock |
| 1 cup | 160g / 5.6oz | Bean thread noodles - (or, vermicelli), soaked |
| 1 | Cucumber (medium) | |
| 1 | Ginger root | |
| 1 | Sugar | |
| 2 teaspoons | 10ml | Cornstarch 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 and ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar and cornstarch paste; stir. Add fish and 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.
Source:
Carol Flynn
Average rating:
10 (1 votes)
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