Shark’s Fin and Assorted Seafood Soup

Name: Shark’s Fin and Assorted Seafood Soup (Chin hsiu hai shang hsien)
Cuisine: Chinese
Ingredients: 20 shelled clams; 2 scallops; ⅓ cup sea cucumber (diced); ⅓ cup bamboo shoots (sliced); ¼ cup black mushrooms (diced); 2 tablespoons green peas; 2 dried boneless sole; 1 green onion; 5 oz. fresh white fish meat; ⅓ cup crab meat (cooked); ½ cup small shrimp (shelled); ½ cup soaked shark’s fin; 4 tablespoons cornstarch; 2 teaspoons salt; 1 tablespoon wine; ½ teaspoon black pepper; 1 tablespoon egg white; 1 tablespoon cornstarch; 3 tablespoons oil

Chin hsiu hai shang hsien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

5 oz. fresh white fish meat
⅓ cup crab meat (cooked)
½ cup

Asia
Taiwan
Kwangdong
Fish course
Soup
Gluten-free
Pescatarian

Method

Cut the fish meat into ¼ inch cubes. Place in bowl with shrimp, and marinate with cornstarch, egg white, and wine. Soak and steam scallops and shark’s fin until tender.
Deep-fry dried sole over low heat, until golden brown. Remove and let cool. Then chop into small pieces (or crush with rolling pin).
Heat 3 tablespoons oil, sauté green onion and ginge