• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Fish Pieces in Soup

  • Recipe Submitted by on

Category: Seafood, Chinese, Soups

 Ingredients List

  • 1/2 lb Fish fillet (e.g. sole,
  • -snapper, butterfish)
  • 4 c Chicken stock
  • 1 c Bean thread noodles (or
  • -vermicelli), soaked
  • 1 md Cucumber
  • 1 sl Ginger root
  • 1 pn Sugar
  • 2 ts Cornstarch paste
  • Chinese parsley leaves


Refreshing to the palate, very tasty and filling.

Preparation: Peel cucumber; slice in half lengthwise; slice thinly
cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut
fish into dollar-size pieces; blanch in boiling vinegar water for 15
seconds, drain. Wash Chinese parsley; remove stems.

Cook Soup: Combine stock & ginger root in sauce pan; bring to just under
boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir.
Add fish & cucumber. Cook at high simmer until fish is done: 3-5 minutes.
Don't allow broth to boil; you want it to remain clear. Remove to covered
serving bowl; garnish with parsley leaves; serve.

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