White fish pieces in soup

Yield: 4 servings

Measure Ingredient
½ pounds Fish fillet (e.g. sole, snapper, butterfish)
4 cups Chicken stock
1 cup Bean thread noodles (or vermicelli), soaked
1 medium Cucumber
1 slice Ginger root
1 pinch Sugar
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.

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