Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fish fillet - (e.G. Sole, snapper, butterfish)

  2. 4 cups 948ml Chicken stock

  3. 1 cup 160g / 5.6oz Bean thread noodles - (or, vermicelli), soaked

  4. 1 Cucumber (medium)

  5. 1 Ginger root

  6. 1 Sugar

  7. 2 teaspoons 10ml Cornstarch paste Chinese parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Refreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock and ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar and cornstarch paste; stir. Add fish and cucumber. Cook at high simmer until fish is done: 3-5 minutes. Don't allow broth to boil; you want it to remain clear. Remove to covered serving bowl; garnish with parsley leaves; serve.


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