Spicy Cod Fish and Tofu Soup/Sauce by Sy

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh cod, fillets cut into medium size pieces (scrod or haddock as a substitute)
  • 4
    ounces ground pork (or ground turkey, chicken, beef)
  • 14
    ounces tofu, soft, medium firm (not the very soft silken tofu)
  • 6
    cups chicken stock (or wonton soup powder)
  • 2
    tablespoons peanut oil
  • 1
    garlic clove, chopped up
  • 1
    piece ginger, chopped up (small)
  • 3
    tablespoons cornstarch, in
  • 3
    tablespoons water, stir
  • 1
    tablespoon soy sauce
  • 14
  • 18
    teaspoon cayenne pepper (tabasco sauce as a substitute)
  • 18
    teaspoon sugar
  • 1
    tablespoon rice wine
  • 2
    teaspoons sesame oil
  • 2
    scallions, trimmed, cleaned and cut into 1/2 long pieces (can also add or substitute leek)
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DIRECTIONS

  • In a large pot add peanut oil, then garlic and ginger.
  • Stir fry for about 15 seconds.
  • Add ground meat and stir fry about 1 minute, then add soy sauce.
  • Add soup stock, curry powder, cayenne pepper, sugar and heat to a simmer.
  • Add fish and simmer for about 3-5 minutes (don't over cook the fish).
  • Add tofu, rice wine and cook for about 2+ minutes.
  • Then add cornstarch to thicken (stir carefully and making sure not to break up the fish or tofu) Add sesame oil and then scallions and one easy stir.
  • Serve in individual soup bowls.
  • "SPICY FISH SAUCE" (alternate recipe)- Reduce the stock to 3-4 cups, add about 2 or more tablespoons of cornstarch (for the thickness of the sauce you desire) and bring to a boil to thicken. Then serve on individual plates and with white rice.
  • Finally, you can add more spices to taste -- Enjoy.
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