West Lake Fish Soup

Name: West Lake Fish Soup
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons peanut or neutral oil like corn or grapeseed; 2 tablespoons peanut or neutral oil like corn or grapeseed; 2 tablespoons peanut or neutral oil like corn or grapeseed; 2 tablespoons peanut or neutral oil like corn or grapeseed; 6 cups chicken or other stock, preferably homemade; 6 cups chicken or other stock, preferably homemade; ½ cup chopped shallot or onion; ½ cup chopped shallot or onion; 2 egg whites, lightly beaten; 2 tablespoons cornstarch; ¾ to 1 pound skinless white fish fillets, like flounder, roughly chopped; ¾ to 1 pound skinless white fish fillets, like flounder, roughly chopped; 1 cup fresh or thawed frozen peas; 1 cup fresh or thawed frozen peas; 1 teaspoon black pepper, or more to taste; 3 tablespoons soy sauce, or to taste; Salt to taste; 1 cup chopped fresh cilantro leaves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Quite similar to the beef soup recipe, except at the outset, when shallots are browned to give the soup a little extra color and complexity.

Ingredients

2 tablespoons peanut or neutral oil like corn or grapeseed
½ cup

Asia
China
Soup

Method

Put the oil in a saucepan large enough to contain all the ingredients and turn the heat to medium. A minute later, add the shallot and cook, stirring occasionally, adjusting the heat to prevent burning, until golden brown, about 10 minutes.
Add all but ¼ cup of the stock and turn the heat to medium-high. When it begins to steam, add the soy sauce, pepper, peas,