| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 1 | Whole 2-pound bass or carp | |
| 2 | Scallion stalks (up to) | |
| 3 | sl | Fresh ginger root |
| 6 | c | Stock |
| 1 | tb | Peanut oil |
| 1 | ts | Salt |
INSTRUCTIONS
1. Have fish cleaned and left whole. Cut scallions in 1-inch sections. Mince ginger root. 2. Bring stock to a boil. Add fish, scallions and ginger and simmer, covered, 10 minutes. 3. Add peanut oil and salt. Simmer, covered, 10 minutes more. NOTE: Serve the fish on a platter, the soup in a tureen. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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