| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
A, At, Ballymaloe, Year |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Lemon sole or plaice |
|
|
fillets skinned |
| 1 1/4 |
|
Well flavoured Chinese stock |
|
|
Salt and lots of freshly |
|
|
ground white |
|
|
pepper |
| 1/2 |
|
Red or green chilli, thinly |
|
|
sliced up |
|
|
to 1 |
| 18 |
|
Prawns or 30 shrimps, cooked |
|
|
and peeled |
| 1 |
|
Generous iceberg lettuce |
|
|
heart about 12tbsp very |
|
|
finely shredded |
| 6 |
t |
Spring onions, finely sliced |
|
|
at an |
|
|
angle |
|
|
Prawn or shrimp roe, if |
|
|
available |
|
|
Fresh coriander or flat leaf |
|
|
parsley |
INSTRUCTIONS
Cut the fish fillets at an angle into pieces about 5cm wide. When you
are ready to eat, bring the stock to the boil and add the salt, chilli
and pieces of fish. Simmer for 1 minute. Add the prawns or shrimps and
allow to heat through. Put 2tbsp of the shredded lettuce into each
soup bowl, season generously with pepper and immediately ladle the
boiling soup over it. Garnish with spring onions, prawn or shrimp roe
and lots of fresh coriander or flat leaf parsley. Serve very hot.
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