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| Fish Filet Soup #2 Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1/2 lb fish filets
1 small onion
1 or
2 whole scallions
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
6 cup stock
1 teaspoon salt
1 tablespoon soy sauce
Cooking Directions:
1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions.
2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat.
3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.
VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in strips.
In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish.
In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms (soaked), shredded; 1/4 pound peastarch noodles (soaked); 1 Piece dried tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.
From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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