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Name: Fish Filet Soup #2
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Whole scallions; 1 tb Sherry; 1 tb Cornstarch; 1 tb Soy sauce; 1 tb Soy sauce; 1 ts Salt; 6 c Vegetable stock; 1 sm Onion; 1/2 lb Fish filets

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INGREDIENTS

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

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Fish Filet Soup #2

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

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (2215g)
Recipe Makes: 4 Servings

Calories: 210
Calories from Fat: 31 (15%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1.2g
Cholesterol 34mg		10 %
Sodium 8618mg		297 %
Potassium 267.7mg		7 %
Total Carbohydrate 32.6g		10 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 31.5g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 210

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