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Chinese Recipe : Corn and Fish Soup

This is a Southern Chinese recipe

Ingredients:

  • 1 lb filleted white fish (cod or sea bass)
  • 1 tsp ginger juice
  • 1 tsp sherry
  • Salt
  • 3 ¾ cups water
  • 1 x ½ lb can kernel corn, drained
  • 1 tsp oil
  • 1 ½ tsp cornstarch, dissolved in 1 tbsp water
  • 1 scallion, chopped

Directions:

  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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Last Modified: 11/28/11.