White fish pieces in soup
4 servings
Ingredients
| Quantity | 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 |
| Chinese parsley leaves | ||
Directions
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.