1/2 Photos of Chinese Fish and Lettuce Soup
Susiecat too's Note:
This recipe comes from a cookbook "Three Ancient Cuisines" by Jeff Smith, know as "The Frugal Gourmet." Beautiful in its simplicity!
My Private Note
Units: US | Metric
- 1/2 lb very fresh white fish, boneless fillet, sliced thin (cod or snapper work well)
- 3 cups iceberg lettuce, sliced in long threads
- 2 slices fresh ginger, each the size of a 25-cent piece, julienned
- 1 tablespoon peanut oil
- 1/4 teaspoon salt
- 4 cups chicken stock (or veggie stock)
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- sesame oil
- white pepper, to taste
- 1Thinly slice the boneless fish and soak in the marinade.
- 2Shred the lettuce and set aside.
- 3Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
- 4Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
- 5Bring back to a full simmer, then remove from stove.
- 6Do not overcook the soup.
- 7Add a few drops of sesame oil and pepper for garnish, and serve immediately.
Browse Our Top Clear Soup Recipes
You Might Also Like...View All Clear Soup Recipes
Nutritional Facts for Chinese Fish and Lettuce Soup
Serving Size: 1 (296 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 267.9
- Calories from Fat 128
- Total Fat 14.3 g
- Saturated Fat 2.6 g
- Cholesterol 24.8 mg
- Sodium 970.6 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 0.7 g
- Sugars 4.9 g
- Protein 22.1 g