Fish filet soup #1

4 Servings

Ingredients

Quantity Ingredient
½ pounds Fish filets
2 slices Fresh ginger root
1 tablespoon Sherry
1½ teaspoon Peanut oil
6 cups Stock

Directions

1. Sliver fish fillets against the grain. Mince ginger root and combine with sherry and oil. Add to fish and toss gently. Let stand 30 minutes, turning occasionally.

2. Distribute fish among individual soup bowls. Bring stock to a boil and pour over. (The fish will cook right in the hot stock.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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