Fish-Vegetable Soup
chinese, fish, pork, soups, vegetables
1 1/2 lb boneless white fish such as
1 haddock or cod
1 tablespoon sherry or rice wine
2 oz leafy greens*
1 you tiao**
1 oil for deep frying
1 teaspoon scallion greens; minced
1 teaspoon toasted sesame seeds; or
1 chopped peanuts (optional)
2 teaspoon salt
1 teaspoon ; msg (substitute 1/2 t sal
1 teaspoon sugar)
6 cup pork, chicken, or fish
1 stock
1 pepper
* use a dark green but tender green, such as spinach or ong tsai or watercress (my favorite)
** "Chinese cruller"; if unavailable, substitute fried chow mein noodles, fried bean curd, or omit altogether
Slice fish as thin as possible; toss with sherry.
Rinse and pick over greens, discarding stems.
Cut you tiao into bite-sized pieces. Fry in deep fat for 1 min. Drain.
In a heatproof serving bowl, put down the greens in a layer, followed by the fried you tiao (or substitute), followed by fish, which should be layered in thin overlapping layers over the other ingredients (like putting lox on a platter). Sprinkle sesame seeds and scallion bits over this.
Combine salt, MSG, and stock in a thin pot and bring to a rapid boil. Pour the boiling soup over the fish and vegetables, which will cook immediately.
Grind a bit of pepper over and serve very hot.
From: mloo@juno.com (Michael Loo)
Yield: 1 servings