Clear Fish Soup

Clear Fish Soup

Ingredients

  • 1/2 lb White Fish fillets, fresh or frozen
  • 8 Slices winter bamboo shoots
  • 1 Bunch fresh spinach
  • 4 c Superior chicken broth (clear)
  • 1 tsp Salt
  • 1 tbsp Cooked peanut oil
  • 1 tbsp Medium sherry


Direction

  1. Heat chicken broth.
  2. Cut Fish fillets into 1″ by 2″ pieces.
  3. Cut off root ends of spinach & thoroughly wash.
  4. Slice bamboo shoots into paper thin strips; add to stock as it is heating.
  5. Using wire strainer, blanch Fish pieces in boiling water for 15 seconds, reserve.
  6. Add salt to water.
  7. Blanch spinach for 10 seconds, drain & reserve.
  8. When stock reaches rapid simmer (don’t let it boil), add Fish, spinach & sherry.
  9. Cook for 3 minutes.
  10. Heat peanut oil in ladle over flame.
  11. Mix oil into Soup, transfer to serving bowl, & serve.

Picture Source

SG Food on Foot