Fish and Lettuce Soup

Name: Fish and Lettuce Soup
Cuisine: China
Ingredients: 1 head iceberg lettuce, shredded, to make 5 cups; 1 clove garlic; 1 slice ginger, ½ inch thick; 3 cups Fish Broth; ¼ teaspoon cornstarch; 1 teaspoon sesame oil; ½ teaspoon sugar; Pinch of white pepper; 1 teaspoon light soy sauce; 1 teaspoon ginger juice mixed with 1 teaspoon white wine; 1 tablespoon Scallion Oil; ¼ teaspoon salt; ½ pound fresh fish, thinly sliced

Sang Choi Yue Pin Tong

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

In Canton we use fresh carp, filleted, in this dish. Carp is widely available in Asian markets in the United States. However, the soup is just as tasty when made with sole, flounder, or sea bass. If you use carp, use the back portion of the fish; for other fishes, use the meaty portions.

Ingredients

½ pound fresh fish, thinly sliced

Asia
China
Cantonese
Guangdong Province
Fish course
Pescatarian
Soup

Method

Marinate the fish slices in a bowl for 10 minutes. Reserve.
Bring the fish broth, diluted with 1½ cups water, to a boil, with the ginger and garlic. Add the lettuce, stir, bring back to a boil. Add reserved fish and marinade, stir, and bring to a boil again. Turn off h