| 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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