Shanghai Fish Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Dry Shiitake mushrooms,
1/2: To 3/4 Lb. Catfish fillets,
1 tbsp: Salad oil,
1 tbsp: Julienned peeled fresh ginger,
2 tbsp: Red-in-snow, optional
4 cup: Low-salt chicken broth,
8 ounce: Firm tofu, drained and cut into 1/2 inch cubes
2 tbsp: Soy sauce,
1 tbsp: Dry sherry,
1 tsp: Sugar,
1 large: Green onion, cut diagonally into 1 inch pieces
1/2 tsp: Sesame oil,
Directions:
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the water. Cut off and
discard stems; thinly slice caps. Set aside.
Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set
aside.
Place a wok or 3 to 4 quart saucepan over high heat. When hot, add
oil and swirl to coat cooking surface. Add ginger and stir until
fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir
until fish turns opaque on outside, about 1 minute. Stir in broth,
tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring
occasionally. Pour into a tureen and sprinkle with green onions and
sesame oil. Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2
Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted
for catfish.
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
Source from luhu.jp
Drain and squeeze gently to remove some of the water. Cut off and
discard stems; thinly slice caps. Set aside.
Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set
aside.
Place a wok or 3 to 4 quart saucepan over high heat. When hot, add
oil and swirl to coat cooking surface. Add ginger and stir until
fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir
until fish turns opaque on outside, about 1 minute. Stir in broth,
tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring
occasionally. Pour into a tureen and sprinkle with green onions and
sesame oil. Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2
Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted
for catfish.
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
Source from luhu.jp