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Red Snapper and Celery Cabbage Soup |
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Serves: 4 Print this Recipe1/2 pound skinless red snapper fillets or sea bass fillets 1 teaspoon cornstarch 1 teaspoon finely chopped ginger root 1 teaspoon vegetable oil 1 teaspoon sesame oil 1/2 teaspoon salt 1/2 teaspoon light soy sauce 1/8 teaspoon white peppers 8 ounces celery cabbage 4 cups chicken broth (see Soups) 1 teaspoon salt 1 teaspoon sesame oil 2 tablespoons chopped green onions (with tops) Cut fish fillets crosswise into 1/2-inch slices. Toss fish, cornstarch, gingerroot, vegetable oil, 1 teaspoon sesame oil, 1/2 teaspoon salt, the soy sauce and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut celery cabbage into 1/2-inch slices. Heat broth and 1 teaspoon salt to boiling in 3-quart saucepan. Add celery cabbage; heat to boiling. Stir in fish; heat to boiling. Reduce heat to medium, simmer uncovered 2 minutes. Remove from heat; stir in 1 teaspoon sesame oil and green onions. 4 or 5 servings **Celery cabbage, also known as Chinese cabbage, cooks in minutes and adds a unique, authentic flavor to this light and spicy soup. Use a firm fish such as red snapper, sea bass, walleye or flounder and be sure not to overcook, or the fish will break into tiny bits. Be careful when ladling the soup into the serving bowls, for the same reason. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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