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Hot & Sour Fish Soup

Ingredients
  Frozen pea pods 6 Ounce (1 Package)
  Water 4 Cup (64 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Fresh mushrooms 10 , cut in half
  Garlic 1 Clove (5 gm), minced
  White wine vinegar 3 Tablespoon
  Soy sauce 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Packed brown sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Grated lime peel 1⁄4 Teaspoon
  Cornstarch 3 Tablespoon
  Cold water 3 Tablespoon
  Sole fillets 12 Ounce, cut into 1-inch pieces (About 1/4 Inch Thick)
Directions

Unwrap pea pods and place on plate.
Microwave at High for 2 minutes, or until defrosted.
Set aside.
In 3-quart casserole, combine 4 cups water, the onion, mushrooms, garlic, vinegar, soy sauce, bouillon, sugar, salt, red pepper and lime peel.
Cover.
Microwave at High for 10 to 15 minutes, or until mixture boils.
In small bowl, blend cornstarch and water.
Blend into hot mixture.
Microwave, uncovered, at High for 5 to 10 minutes, or until mixture thickens and bubbles, stirring 2 or 3 times.
Stir in pea pods and sole.
Cover.
Microwave at High for 2 to 3 minutes, or until fish flakes easily with fork.
Garnish with shredded carrot.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Fish

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