Chinese Fish and Lettuce Soup

This recipe comes from a cookbook "Three Ancient Cuisines" by Jeff Smith, know as "The Frugal Gourmet." Beautiful in its simplicity!

• Ready In: 25 mins
• Serves: 4-5

Ingredients

• 1⁄2 lb  very  fresh white fish, boneless fillet, sliced thin (cod or snapper work well)

• Marinade

• 1  tablespoon light soy sauce
• 1  tablespoon  peanut oil
• 1  pinch white pepper

• Soup

• 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

• Garnish

•  sesame oil
•  white pepper, to taste

Directions

1. Thinly slice the boneless fish and soak in the marinade.
2. Shred the lettuce and set aside.
3. Cook 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.
4. Just 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.
5. Bring back to a full simmer, then remove from stove.
6. Do not overcook the soup.
7. Add a few drops of sesame oil and pepper for garnish, and serve immediately.