Sliced Fish and Coriander Soup recipe
information
It is not necessary to remove the skin from the fish, as it helps to keep the flesh together when poached in the wok.
ingredients
225 g (8 oz) white fish fillets, such as lemon sole or plaice
15 ml (1 tbsp) egg white
10 ml (2 tsp) cornflour paste
750 ml (1 1/4 pints)
3 cups stock
15 ml (1 tbsp) light soy sauce
about 50 g (2 oz) fresh coriander leaves, chopped
salt and ground black pepper
15 ml (1 tbsp) egg white
10 ml (2 tsp) cornflour paste
750 ml (1 1/4 pints)
3 cups stock
15 ml (1 tbsp) light soy sauce
about 50 g (2 oz) fresh coriander leaves, chopped
salt and ground black pepper
method
1. Cut the fish into slices, each about the size of a matchbox. Mix with the egg white and cornflour paste.
2. the stock to a rolling boil in a wok and poach the fish slices for about 1 minute.
3. Add the soy sauce and coriander leaves, adjust the seasoning and serve immediately.
2. the stock to a rolling boil in a wok and poach the fish slices for about 1 minute.
3. Add the soy sauce and coriander leaves, adjust the seasoning and serve immediately.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
