Yield: 4 Servings
|1||Whole 2-pound bass or carp|
|2||Scallion stalks (up to)|
|3 slices||Fresh ginger root|
|1 tablespoon||Peanut oil|
1. Have fish cleaned and left whole. Cut scallions in 1-inch sections.
Mince ginger root.
2. Bring stock to a boil. Add fish, scallions and ginger and simmer, covered, 10 minutes.
3. Add peanut oil and salt. Simmer, covered, 10 minutes more.
NOTE: Serve the fish on a platter, the soup in a tureen.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .