Hot & Sour Fish Soup Recipe
Ingredients
| Pea package | 1 , frozen | |
| Water | 4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 10 , cut in half | |
| Garlic | 1 Clove (5gm), minced | |
| White wine vinegar | 3 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Packed brown sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Crushed red pepper | 1/4 Teaspoon, dried | |
| 1/4 teaspoon grated lime peel | ||
| Cornstarch | 3 Tablespoon | |
| Cold water | 3 Tablespoon | |
| 12 oz. sole fillets, about 1/4 inch thick, cut into 1-inch pieces | ||
Directions
Unwrap pea pods and place on plate.
Microwave at High for 2 minutes, or until defrosted.
Set aside.
In 3-quart casserole, combine 4 cups water, the onion, mushrooms, garlic, vinegar, soy sauce, bouillon, sugar, salt, red pepper and lime peel.
Cover.
Microwave at High for 10 to 15 minutes, or until mixture boils.
In small bowl, blend cornstarch and water.
Blend into hot mixture.
Microwave, uncovered, at High for 5 to 10 minutes, or until mixture thickens and bubbles, stirring 2 or 3 times.
Stir in pea pods and sole.
Cover.
Microwave at High for 2 to 3 minutes, or until fish flakes easily with fork.
Garnish with shredded carrot.
Microwave at High for 2 minutes, or until defrosted.
Set aside.
In 3-quart casserole, combine 4 cups water, the onion, mushrooms, garlic, vinegar, soy sauce, bouillon, sugar, salt, red pepper and lime peel.
Cover.
Microwave at High for 10 to 15 minutes, or until mixture boils.
In small bowl, blend cornstarch and water.
Blend into hot mixture.
Microwave, uncovered, at High for 5 to 10 minutes, or until mixture thickens and bubbles, stirring 2 or 3 times.
Stir in pea pods and sole.
Cover.
Microwave at High for 2 to 3 minutes, or until fish flakes easily with fork.
Garnish with shredded carrot.
Chef
