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Chinese Recipe : Fish Soup with Chinese Parsley

For delicacy of flavor and aroma, the Chinese use lightly seasoned chicken stock rather than fish stock.


  • ½ - ¾ lb fish filets (sole, halibut, cod, sea bass, striped bass, carp, etc.), cut into 1 ½ x 1 inch slices
  • 1 tsp. salt
  • 1 tbsp cornstarch
  • 3 ¾ cups chicken stock
  • 2 slices ginger root, shredded
  • 1 egg white, lightly beaten
  • 3 tbsps red wine vinegar
  • ½ tsp pepper
  • 1 ½ tbsps chopped Chinese parsley


  1. Rub the fish slices with the salt and cornstarch. Bring the stock to the boil in a pan.
  2. Add the ginger, then taste and add salt if necessary. Dip the fish slices in beaten egg white, then add to the stock, a few at a time.
  3. Return the stock to the boil, then lower the heat and simmer gently for 5 minutes, or until the fish is tender.
  4. Sprinkle the soup with the vinegar, pepper and Chinese parsley. Stir a few times then transfer to a serving tureen. Serve hot.

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Last Modified: 11/28/11.