Peking Fish Soup Recipe
Ingredients
| White fish | 1/2 Kilogram | |
| Stock | 9 Cup (16 tbs) | |
| Cornflour | 2 Tablespoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Tomatoes | 2 Large, blanched | |
| 1/2 cup green peas, shelled | ||
| Chinese mushrooms | 1 Cup (16 tbs), drained | |
| White wine | 1 Tablespoon | |
| 3-4 slices bread, cut into 1/4" cubes | ||
| Salt | 2 Teaspoon | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 1 tbsp. sesame oil or vegetable oil | ||
Directions
Cut fish into fillet pieces.
In a fry pan heat 1 cup stock and poach the fish fillets.
Remove skin and bones.
Flake the flesh and put in the grinder and make a paste.
Keep remaining stock aside.
Mix cornflour with the milk.
Place all the stock in a pan, bring to a boil.
Add tomatoes, peas, fish, mushrooms, wine and salt and boil for 5 minutes.
Add the cornflour mixture and sesame oil and stir well.
Cook until slightly thick.
Fry bread cubes until golden brown.
Just before serving add the bread croutons to the soup and serve hot.
In a fry pan heat 1 cup stock and poach the fish fillets.
Remove skin and bones.
Flake the flesh and put in the grinder and make a paste.
Keep remaining stock aside.
Mix cornflour with the milk.
Place all the stock in a pan, bring to a boil.
Add tomatoes, peas, fish, mushrooms, wine and salt and boil for 5 minutes.
Add the cornflour mixture and sesame oil and stir well.
Cook until slightly thick.
Fry bread cubes until golden brown.
Just before serving add the bread croutons to the soup and serve hot.
Chef
