1/2 lb Fish fillet (e.g. sole, 1 md Cucumber
-snapper, butterfish) 1 sl Ginger root
4 c Chicken stock 1 pn Sugar
1 c Bean thread noodles (or 2 ts Cornstarch paste
-vermicelli), soaked Chinese parsley leaves
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.
Yields
4 servings