White fish pieces in soup
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
