| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Chinese, Fish, Low-fat, Soups | 6 | Servings |
INGREDIENTS
| 8 | c | Spring water |
| 3 | Slices ginger | |
| 3 | Whole star anise | |
| 6 | Bunch bok choy; cut cross wise into 1/4 in | |
| 3 | Green onions, sliced diagonally | |
| 2 | c | Sliced iceberg lettuce |
| 1/4 | lb | Fresh salmon, bass, halibut or sole; cut into paper thin slices |
| Salt | ||
| 6 | Cilantro sprigs (fresh) |
INSTRUCTIONS
Call your seafood shop ahead of time and ask for the fish to be sliced paper-thin. If you have a problem finding someone to do this, the fish may be sliced by hand. Partially freeze the fish so it is firm, yet not frozen solid, and slice with a very sharp knife. Bring water to boil in saucepan. Add ginger and star anise and simmer 5 minutes. Remove from heat and let steep about 7 to 10 minutes, no longer, then strain. Put sliced bok choy in bottom of large serving bowl. Add sliced green onions and iceberg lettuce. Arrange fish slices in single layer to cover. Return broth to boiling. Season to taste with salt. Present bowl without broth at table, then pour boiling seasoned water over fish. Ladle soup into serving bowls. Top each bowl with 1 cilantro sprig. From: Robert Trussell Date: 27 Jan 97 Meal-Master Format Recipes (Mailing List) Ä Posted to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08, 99
A Message from our Provider:
“Jesus: If only you knew . . .”