| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Chinese, Seafood, Soups | 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 | Cucumber | |
| 1 | Ginger root | |
| 1 | pn | Sugar |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 28
Total Fat: 3g
Cholesterol: 7.2mg
Sodium: 348.4mg
Potassium: 330mg
Carbohydrates: 39.9g
Fiber: <1g
Sugar: 4.6g
Protein: 6.4g