Recipe by Engrossed
This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used.
- 7 ounces sole fillets, skinned
- 5 cups fish stock or 5 cups chicken stock
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 5 slices fresh ginger (thin slices)
- 1 1⁄2 cups small watercress leaves
- 2 tomatoes, peeled seeded and diced
- salt, to taste
- white pepper, to taste
- 2 teaspoons soy sauce
- 1⁄2 teaspoon toasted sesame oil
- 1 scallions (green onion) or 1 welsh onion, very finely sliced (green onion)
Directions See How It's Made
- Cut the fish into thin strips across the grain.
- Bring the stock slowly to a boil.
- Add the rice wine or sherry and the ginger, and simmer for 5 minutes.
- Add the watercress and tomatoes, salt and pepper and bring back to a boil. Simmer for 2-3 minutes.
- Add the pieces of fish to the soup.
- Remove pan from heat, cover, and leave for about 4 minutes, until the fish turns white and is lightly cooked.
- Season with the soy sauce and sesame oil, stir in the onion and serve.