Whole fish soup #1

Yield: 4 Servings

Measure Ingredient
1 \N Whole 2-pound bass or carp
2 \N Scallion stalks (up to)
3 slices Fresh ginger root
6 cups Stock
1 tablespoon Peanut oil
1 teaspoon Salt

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, .

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