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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Fish and Lettuce Soup

Sang Choi Yue Pin Tong

Ingredients

Method

Become a Premium Member to access this recipe

Part of