Chinese Gingery Sole And Watercress Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Sole fillets
1 teaspoon	5ml	Peanut oil
3/4 teaspoon	3.8ml	Cornstarch
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Salt - to taste
5 cups	1185ml	Fish or chicken stock
2		Fresh ginger
1/2 lb	227g / 8oz	Watercress - stemmed
2 teaspoons	10ml	Soy sauce
4 1/2 teaspoons	22ml	Peanut oil
1/8 teaspoon	0.6ml	Rice or dry white wine
1/4 teaspoon	1.3ml	Sesame oil

Recipe Instructions

Sliver the fish across the grain. Mix with 1 teaspoon oil, cornstarch, pepper, and salt, and refrigerate for 1 hour.

Bring the stock and ginger to a boil in a medium saucepan. Add the watercress and soy sauce. Season to taste with the salt. Boil for 3 minutes, then reduce heat to low.

Heat the 4 1/2 teaspoons of peanut oil in a skillet at high heat for a minute, then add fish strips, stirring for one minute. Add the wine, the stock mixture, and the sesame oil. Cook for 2 minutes, then ladle into bowls. Discard the ginger as you are ladling.

This Soupe Chinoiserie is delicate and fragrant; serve hot as a first course to 4 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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