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Chinese Recipe : Corn and Fish Soup

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    Source: www.chinesefood-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsB1, B2, B3, B6, H, E
    MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb filleted white fish (cod or sea bass)

    2. 1 tsp ginger juice

    3. 1 tsp sherry

    4. Salt

    5. 3 3/4 cups water

    6. 1 x 1/2 lb can kernel corn, drained

    7. 1 tsp oil

    8. 1 1/2 tsp cornstarch, dissolved in

    9. 1 tbsp water

    10. 1 scallion, chopped

    Instructions Jump to Ingredients ↑

    1. Place the fish in a shallow heatproof dish with the ginger juice, sherry and generous pinch of salt. Leave to marinate for 10 minutes.

    2. Place in a steamer and steam for 5 to 6 minutes, remove from the heat and mash the fish with a fork. Set aside.

    3. Pour the water into a large saucepan and bring to the boil. Add the sweetcorn, oil and 1 tsp salt. Simmer for 2 minutes.

    4. Add the cornstarch mixture and cook for 1 minute. Pour into soup bowls, sprinkle with scallion and serve hot.

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