| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Food networ, Food2 |
6 |
servings |
INGREDIENTS
| 3 |
|
Lemon sole fillets; skinned |
| 4 |
|
Trout fillets; skinned |
| 6 |
|
Raw king prawns |
| 6 |
|
Scallops; sliced |
| 4 |
sm |
Squid; cut into rings |
| 1 3/4 |
l |
Chicken stock |
| 1 |
ts |
Peeled and sliced fresh root ginger |
| 60 |
g |
Transparent rice noodles |
| 4 |
|
Spring onions; chopped |
| 500 |
g |
Spring cabbage; finely shredded |
| 2 |
tb |
Hoisin sauce |
| 1 |
tb |
Tomato ketchup |
| 2 |
ts |
Soy sauce |
INSTRUCTIONS
HOISIN SAUCE
Cut the sole and trout into thin strips and arrange on a platter with
the other fish. Put the stock in a pan with the ginger and simmer for
15 minutes.
Mix the hoisin sauce ingredients together and put into 6 small
dishes. Soak the noodles in warm water for 5 minutes then cut into
short lengths and place in a serving bowl. Put the spring onions and
shredded cabbage in a bowl.
Strain the stock into a fondue pot, bring back to a simmer then place
on the heat. Arrange a platter of fish, hoisin sauce, noodles and
cabbage on the table. The fish and cabbage are cooked in the hot
stock using Chinese wire strainers to hold the food.
Any remaining cabbage can be added at the end with the noodles to
make the soup.
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