White Fish Pieces In Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fish fillet, e.g. sole, snapper, butterfish
4 cup: Chicken stock,
1 cup: Bean thread noodles, (or vermicelli), soaked
1 medium: Cucumber,
1 slice: Ginger root,
1 pinch: Sugar,
2 tsp: Cornstarch paste,
Chinese parsley leaves,
Directions:
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. Dont allow broth to boil; you want it to remain
clear. Remove to covered serving bowl; garnish with parsley leaves;
serve.
Source from luhu.jp
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. Dont allow broth to boil; you want it to remain
clear. Remove to covered serving bowl; garnish with parsley leaves;
serve.
Source from luhu.jp