Whole Fish Soup II


Serves: 4
Total Calories: 246

Ingredients

2 pounds sea bass or carp (1 fish)
cornstarch
1 stalk scallion
2 slices fresh ginger root
1 tablespoon oil
2 tablespoons oils
6 cups Stock, Chicken or favorite stock
1 tablespoon sherry
1 tablespoon vinegar
1 teaspoon soy sauce
few drops sesame oil
2 sprigs Chinese parsley
2 whole scallion

Directions:

1. Have fish cleaned and left whole. Make three light gashes in each side. Dry thoroughly with paper toweling dust lightly with cornstarch. Cut scallion stalk in 1-inch sections. Mince ginger root.

2. Heat oil. Add scallion and ginger and brown lightly. Remove and set aside. Heat remaining oil to smoking hot. Add fish and brown quickly on both sides.

3. Return scallion and ginger to pan with fish and add stock. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.

4. Add sherry, vinegar, soy sauce and sesame oil. Simmer, covered, 10 minutes more.

5. Meanwhile, chop Chinese parsley, and mince remaining scallions. Then arrange in a long, deep serving bowl, with fish on top. Pour soup over and serve.

VARIATION:
* In step 2, instead of pan-frying, deep-fry fish to light golden and drain on paper toweling.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 246
Calories from Fat: 116

This Whole Fish Soup II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Soups
Abalone Soup
Basic Bean Curd Soup
Basic Fishball Soup
Basic Soup With Pork, Quick-Cooking
Basic Soup With Pork, Slow-Cooking
Basic Vegetable Soup
Beef And Chinese Lettuce Soup
Beef And Lotus Root Soup
Beef And Turnip Soup
Celestial Soup
Chicken And Bitter Melon Soup
Chicken And Fuzzy Melon Soup
Chicken And Lotus Seed Soup
Chicken And Vermicelli Soup
Chicken Velvet And Corn Soup
Chicken Velvet And Lettuce Soup
Clam Soup
Crabmeat Soup I
Crabmeat Soup II
Cuttlefish And Lotus Root Soup
Egg Drop Soup I
Egg Drop Soup II
Fish Fillet Soup I
Fish Fillet Soup II
Fish's Maw Soup I
Fish's Maw Soup II
Hot-Sour Soup
Hot-Sour Soup, Leftovers
Matrimony Vine Soup
Mushroom Soup
Oxtail Soup I
Oxtail Soup II
Oyster Soup
Pork And Chinese Cabbage Soup
Pork And Cucumber Soup
Pork And Fuzzy Melon Soup
Pork And Mustard Cabbage Soup
Pork And Seaweed Soup
Pork And Water Cress Soup
Pork And Winter Melon Soup
Porkballs And Vermicelli Soup
Spinach Soup
Squab Soup And Ginseng Root
Stock, Chicken
Stock, Meat
Stock, Secondary
Ten Precious Soup
Three Delicious Soup
Vegetarian Soup
Whole Fish Soup I
Whole Fish Soup II
Wonton Soup




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