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Peking Fish Soup

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Ingredients
  White fish 1⁄2 Kilogram (Pomfret, Cod, Plaise Or Sole)
  Stock 9 Cup (144 tbs)
  Cornflour 2 Tablespoon
  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
  Salt 2 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Sesame oil/Vegetable oil 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy

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