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White Fish Pieces in Soup
Yield: 4 servings
1/2 lb fish fillet (e.g. sole, snapper, butterfish)
4 cup chicken stock
1 cup bean thread noodles (or vermicelli), soaked
1 med cucumber
1 slice ginger root
1 pinch sugar
2 tsp cornstarch paste
Chinese parsley leaves
Peel cucumber, slice in half lengthwise; slice thinly cross-wise.
Or, use fancy vegetable cutter to make animal figures. Cut fish
into dollar-size pieces, blanch in boiling vinegar water for 15
seconds, drain. Wash Chinese parsley, remove stems.
Combine stock and ginger root in sauce pan, bring to just under
boil. Remove ginger slice. Add noodles, sugar and cornstarch paste,
stir. Add fish and cucumber. Cook at high simmer until fish is
done: 3-5 minutes. Don't allow broth to boil, you want it to remain
clear. Remove to covered serving bowl, garnish with parsley leaves;
serve.
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Fish Soup