INGREDIENTS:
1LB WHITE
FISH FILLET, CUT INTO 6 EVEN-SIZED PIECES
4 CUPS
CHICKEN STOCK
1/2 INCH
FRESH ROOT GINGER, PEELED AND THINLY SLICED
SALT TO
TASTE
FRESHLY
GROUND BLACK PEPPER TO TASTE
PINCH MONOSODIUM
GLUTAMATE (OPTIONAL)
2 GREEN
ONION, FINELY CHOPPED
1/2 TSP
ARROWROOT OR CORN STARCH
2 SPRINGS
CHINESE PARSLEY, FINELY CHOPPED
18-20 THIN
CUCUMBER SLICE
PROCEDURES:
1) WASH
FISH IN COLD WATER AND GENTLY SIMMER IN CHINESE STOCK FOR 2-3 MINUTES.
REMOVE THE FISH PIECES CAREFULLY.
2) ADD GINGER,
SALT, PEPPER, MONOSODIUM GLUTAMATE AND GREEN ONION, AND
SIMMER THE
STOCK FOR 2-3 MINUTES. STRAIN.
3) DISSOLVE
ARROWROOT IN 1 TBSP WATER OR COLD STOCK AND ADD TO SOUP. SIMMER
FOR 2 MINUTES UNTIL THE SOUP THICKENS.
4) ADD FISH
PIECES AND BRING BACK TO THE BOIL. SERVE IN SOUP BOWLS, SPRINKLED WITH
CHOPPED PARSLEY AND CUCUMBER SLICES.
