Good Fortune Fish Chowder

Recipe Ingredients

1/2 lb	227g / 8oz	Firm white fish fillets - thinly sliced
		= (such as snapper, sea bass or halibut)
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
		For The Chowder
4		Dried black mushrooms
4 cups	948ml	Chicken or fish stock
		= (or canned chicken broth)
1/3 cup	78ml	Chinese black vinegar
		= (or balsamic vinegar)
3		Peeled ginger - (quarter size) - cut thin strips
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/2		Silken tofu - (14-oz pkg) - drained, and
		Cut into thin strips
2 tablespoons	30ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

Stir the cornstarch and salt together in a small bowl. Toss the sliced fish fillets gently in the marinade until coated. Set aside for 10 minutes.

For the Chowder: Pour enough warm water over the mushrooms in a medium bowl to cover them completely. Let soak until softened, about 20 minutes. Discard the stems and slice the caps thinly.

Bring the stock, vinegar, ginger, sesame oil, salt, pepper and sliced mushrooms to a boil in a 2-quart saucepan. Add the fish and stir gently to separate the slices. Adjust the heat so the liquid is simmering and simmer until the fish is opaque, about 2 minutes.

Carefully slide the tofu into the pan and cook until heated through. Increase the heat, stir in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, 30 seconds to 1 minute. Ladle the soup into warm bowls and sprinkle the chopped cilantro over each.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Changing - Chinatown) - from the TV FOOD NETWORK CANADA

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.