Whole fish soup #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole 2-pound bass or carp | |
| 2 | Scallion stalks (up to) | |
| 3 | slices | Fresh ginger root |
| 6 | cups | Stock |
| 1 | tablespoon | Peanut oil |
| 1 | teaspoon | Salt |
Directions
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, .