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  • Chinese Gingery Sole And Watercress Soup

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    Chinese Gingery Sole And Watercress Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 lb sole fillets
    • 1 tsp peanut oil
    • 3/4 tsp cornstarch
    • 1/4 tsp freshly-grnd white pepper Salt to taste
    • 5 c. fish or possibly chicken stock
    • 2 x thin slices fresh ginger
    • 1/2 lb watercress stemmed
    • 2 tsp soy sauce
    • 4 1/2 tsp peanut oil
    • 1/8 tsp rice or possibly dry white wine
    • 1/4 tsp sesame oil

    Directions

    1. Sliver the fish across the grain. Mix with 1 tsp. oil, cornstarch, pepper, and salt, and chill for 1 hour.
    2. Bring the stock and ginger to a boil in a medium saucepan. Add in the watercress and soy sauce. Season to taste with the salt. Boil for 3 min, then reduce heat to low.
    3. Heat the 4 1/2 tsp. of peanut oil in a skillet at high heat for a minute, then add in fish strips, stirring for one minute. Add in the wine, the stock mix, and the sesame oil. Cook for 2 min, then ladle into bowls. Throw away the ginger as you are ladling.
    4. This Soupe Chinoiserie is delicate and fragrant; serve warm as a first course to 4 people.

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