Chinese Fish and Lettuce Soup

Recipe by Susiecat too
READY IN: 25mins


  • 12
    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
  • 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
  • 14
    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


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