Title: WHITE FISH PIECES IN SOUP
Categories: Chinese, Soups, Seafood
Yield: 4 servings
1/2 lb Fish fillet (e.g. sole,
-snapper, butterfish)
4 c Chicken stock
1 c Bean thread noodles (or
-vermicelli), soaked
1 md Cucumber
1 sl Ginger root
1 pn Sugar
2 ts Cornstarch paste
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.
