Fish filet soup #2

Yield: 4 Servings

Measure Ingredient
½ pounds Fish filets
1 small Onion
1 \N Or
2 \N Whole scallions
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
6 cups Stock
1 teaspoon Salt
1 tablespoon Soy sauce

1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions.

2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat.

3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.

VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in strips.

In step 3, add with onion ½ cup carrots and ½ cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add ½ cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish.

In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms (soaked), shredded; ¼ pound peastarch noodles (soaked); 1 Piece dried tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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