Whole Fish Soup #1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Whole 2-pound bass or carp,
2: Scallion stalks,
2: -, up to
3 slice: Fresh ginger root,
6 cup: Stock,
1 tbsp: Peanut oil,
1 tsp: Salt,
1: Have fish cleaned and left whole. Cut scallions in 1-inch sections.,
Directions:
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, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Soup