Corn And Fish Soup Recipe
Ingredients
| 450g white fish fillets | ||
| 1 piece fresh root ginger, cut into small dice | ||
| 1 tspn rice wine or dry sherry | ||
| Salt | To Taste | |
| 900ml pints water | ||
| Sweetcorn | 225 Gram, drained | |
| Corn oil | 1 Teaspoon | |
| Cornflour | 1 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| 1 spring onion, chopped, to garnish | ||
Directions
Place the fish in a shallow heatproof dish.
Squeeze the pieces of ginger in a garlic crusher to extract the juice and sprinkle it over the fish.
Add the sherry and a generous pinch of salt.
Leave to marinate for 10 minutes.
Place the fish in a steamer and steam for 5-6 minutes.
Remove from the heat and mash the fish with a fork.
Set aside.
Pour the water into a large saucepan and bring to the boil.
Add the sweetcorn, oil and 1 teaspoon salt.
Simmer for 2 minutes.
Mix the cornflour with the water to make a thin paste.
Add to the pan and cook, stirring, until the soup thikckens.
Add the fish and cook for 1 minute, just to heat it through.
Squeeze the pieces of ginger in a garlic crusher to extract the juice and sprinkle it over the fish.
Add the sherry and a generous pinch of salt.
Leave to marinate for 10 minutes.
Place the fish in a steamer and steam for 5-6 minutes.
Remove from the heat and mash the fish with a fork.
Set aside.
Pour the water into a large saucepan and bring to the boil.
Add the sweetcorn, oil and 1 teaspoon salt.
Simmer for 2 minutes.
Mix the cornflour with the water to make a thin paste.
Add to the pan and cook, stirring, until the soup thikckens.
Add the fish and cook for 1 minute, just to heat it through.
Chef
