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Yellow Fish Soup

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Cantonese Recipes : Yellow Fish Soup

Ingredients :

1/2 a yellow fish (375g)
1/2 tablespoon rice wine
6 cups stock
1 square firm bean curd (cut into 1cm slices)
60g canned bamboo shoots (thinly sliced into 1cm pieces)
60g button mushrooms (thinly sliced)
2 teaspoons salt

Blended
3 tablespoons cornstarch
3 tablespoons water

Lightly beaten
1 egg white
1 tablespoon water

1/2 teaspoon sesame oil
a dash black pepper
1 tablespoon cooking oil

Marinade Ingredients:
3/4 teaspoon salt
1 teaspoon rice wine
1 slice ginger
1 stalk spring onion (cut into short sections)

Method :

Clean well the fish and mix with marinade ingredients. Place in steamer and steam over high heat, 10 minutes, till tender.
Remove fish, reserving cooking juices, and shred flesh. Discard bones and skin.
Heat oil in a pot. Add rice wine, bean curd, bamboo shoots and mushrooms. Pour in stock and season with salt.
Bring to the boil, then add fish meat and reserved cooking juices. Thicken with cornstarch paste.
Turn off heat and gradually add egg-white mixture, in a thin stream.
Season with sesame oil and pepper. Dish up and serve hot.

See more Chinese Food Recipes / Cantonese Recipe

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