Clear Fish Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: White fish fillets, fresh
Or frozen,
4 cup: Superior chicken broth,
, clear
1 tbsp: Medium sherry,
8 Slices: winter bamboo shoots,
1 Bunch: fresh spinach,
1 tsp: Salt,
1 tbsp: Cooked peanut oil,
Directions:
Preparation: Heat chicken broth. Cut fish fillets into 1" by 2"
pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo
shoots into paper-thin strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15
seconds, reserve. Add salt to water. Blanch spinach for 10 seconds,
drain & reserve.
When stock reaches rapid simmer (dont let it boil), add fish,
spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over
flame. Mix oil into soup, transfer to serving bowl, & serve.
Source from luhu.jp
pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo
shoots into paper-thin strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15
seconds, reserve. Add salt to water. Blanch spinach for 10 seconds,
drain & reserve.
When stock reaches rapid simmer (dont let it boil), add fish,
spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over
flame. Mix oil into soup, transfer to serving bowl, & serve.
Source from luhu.jp