| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Chinese |
Chinese, Soups, Seafood |
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 |
|
|
Chinese parsley leaves |
INSTRUCTIONS
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.
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