Fish Soup

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4 fillets of white fish

1 green spring onion sliced

1 teaspoon ginger, minced

1 tablespoon wine

6 cups soup stock

2 tablespoons soy sauce

3 tablespoons vinegar

1 teaspoon pepper

3 tablespoons cornflour dissolved in 6 tablespoons water

2 eggs, lightly beaten

Place fish in bowl and sprinkle with spring onion, ginger, and wine.  Steam 10 minutes over medium heat.  Remove bones and skin, if any, and coarsely flake fish.

Combine fish and soup stock in pan.   Season with soy sauce, vinegar, and white pepper and bring to boil   Thicken with dissolved cornflour.  Bring to boil again and pour beaten eggs slowly into soup.

When eggs are half set, stir well and serve hot.

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