Yield: 4 servings
|½ pounds||Fish fillet (e.g. sole, snapper, butterfish)|
|4 cups||Chicken stock|
|1 cup||Bean thread noodles (or vermicelli), soaked|
|1 slice||Ginger root|
|2 teaspoons||Cornstarch paste|
|\N \N||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 & ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir. Add fish & 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.