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Fish Fillet Soup

Ingredients
  Fish fillets 1⁄2 Pound
  Fresh ginger root 2 , slices
  Stock 6 Cup (96 tbs)
  Sherry 1 Tablespoon
  Peanut oil 1 1⁄2 Teaspoon
Directions

1. Sliver fish fillets against the grain. Mince ginger root and combine with sherry and oil. Add to fish and toss gently. Let stand 30 minutes, turning occasionally.
2. Distribute fish among individual soup bowls. Bring stock to a boil and pour over. (The fish will cook right in the hot stock.)

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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