Title: Fish Filet Soup #2
Categories: Soup
Yield: 4 Servings

1/2 lb Fish filets
1 sm Onion
1 Or
2 Whole scallions
1 tb Cornstarch
1 tb Soy sauce
1 tb Sherry
6 c Stock
1 ts Salt
1 tb Soy sauce

1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince
scallions.

2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to
coat.

3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then
add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions.

VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in
strips.

In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both
diced, and simmer, covered, until nearly done (about 15 minutes) before
adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts
and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding
seasoning and fish.

In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms
(soaked), shredded; 1/4 pound peastarch noodles (soaked); 1 Piece dried
tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring
to a boil before adding fish. Stir in salt at the end of step 3.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.