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Oriental Fish Soup

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Ingredients
  Boneless fish 100 Gram
  Onion 1
  Garlic 2 Clove (10 gm)
  Sesame oil/Salad oil 2 Tablespoon
  Stock/Water 9 Cup (144 tbs)
  Spinach leaves 6 , shredded
  Carrot 1 , grated
  Soya sauce 2 Tablespoon
  Salt 2 Teaspoon
  Vegetable oil 1 Cup (16 tbs)
  Chili oil 1⁄2 Teaspoon
  Wine vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Egg 1 , beaten
  Water 1 Cup (16 tbs)
Directions

Cut fish into 1" cubes.
Season with 1 tablespoon soya sauce, and 1 teaspoon salt.
Keep aside for 20 minutes.
Make a smooth batter by mixing flour, 1 teaspoon salt, baking powder and beaten egg in a bowl.
Add water and stir vigorously until smooth.
Heat oil and coat fish cubes with batter.
Fry until golden brown.
Heat 2 tablespoons sesame or salad oil in a separate pan.
Fry onion and garlic for 3 minutes.
Pour the stock and let it simmer for sometime.
Add wine, sugar, 1 tablespoon soya sauce and 1 teaspoon salt.
Add spinach leaves, carrot, and cook for 15 minutes.
Add the fish cubes to the soup, sprinkle chilli oil, remove from fire and serve hot.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Servings: 
6

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