Sliced fish and coriander soup
The chinese often use a chicken and meat stock when cooking seafood. However, if you prefer, you can use a vegetable or fish stock for this recipe.
Ingredients
250 g (9 oz) firm white fish fillets, such as cod, halibut or monkfish, skin removed
2 teaspoons egg white, beaten
1 teaspoon Shaoxing rice wine
2 teaspoons cornflour (cornstarch)
750 ml (3 cups) chicken and meat stock
1 tablespoon light soy sauce
40 g (1½ oz) coriander (cilantro) leaves
Method
Step 1
Cut the fish into 2 × 3 cm (¾ × 1¼ inch) slices. blend the egg white, rice wine and cornflour to make a smooth paste, and use it to coat each fish slice.
Step 2
Bring the stock to a rolling boil in a large clay pot or saucepan. Add the fish slices one by one, stir gently and return to the boil. reduce the heat and simmer for 1 minute, then add the soy sauce and coriander leaves. return to the boil, season with salt and white pepper and serve immediately.
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