Peking Fish Soup
|White fish||1⁄2 Kilogram (Pomfret, Cod, Plaise Or Sole)|
|Stock||9 Cup (144 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Tomatoes||2 Large, blanched, deseeded and chopped|
|Green peas||1⁄2 Cup (8 tbs), shelled|
|Chinese mushrooms||1 Cup (16 tbs), soaked, drained and diced|
|White wine||1 Tablespoon|
|Bread slice||4 , cut into 1/4 inch cubes|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sesame oil/Vegetable oil||1 Tablespoon|
Cut fish into fillet pieces.
In a fry pan heat 1 cup stock and poach the fish fillets.
Remove skin and bones.
Flake the flesh and put in the grinder and make a paste.
Keep remaining stock aside.
Mix cornflour with the milk.
Place all the stock in a pan, bring to a boil.
Add tomatoes, peas, fish, mushrooms, wine and salt and boil for 5 minutes.
Add the cornflour mixture and sesame oil and stir well.
Cook until slightly thick.
Fry bread cubes until golden brown.
Just before serving add the bread croutons to the soup and serve hot.