Whole Fish Soup Ii Recipes

FISH FILLET SOUP II

Steps:

• 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 ginger root, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3.

WHOLE FISH SOUP II

Steps:

• 1. Have fish cleaned and left whole. Make three light gashes in each side. Dry thoroughly with paper toweling dust lightly with cornstarch. Cut scallion stalk in 1-inch sections. Mince ginger root. 2. Heat oil. Add scallion and ginger and brown lightly. Remove and set aside. Heat remaining oil to smoking hot. Add fish and brown quickly on both sides. 3. Return scallion and ginger to pan with fish and add stock. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. 4. Add sherry, vinegar, soy sauce and sesame oil. Simmer, covered, 10 minutes more. 5. Meanwhile, chop Chinese parsley, and mince remaining scallions. Then arrange in a long, deep serving bowl, with fish on top. Pour soup over and serve. VARIATION: * In step 2, instead of pan-frying, deep-fry fish to light golden and drain on paper toweling. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.