Fish and Coriander Soup

Name: Fish and Coriander Soup
Cuisine: Chinese
Ingredients: ½ pound fresh fish fillets, chopped; 3 bunches of coriander, leaves chopped finely; 1 to 2 slices fresh ginger, crushed; 2 teaspoon Chinese pickled melon (cha gwa)* (Preserved duck egg, pei daan); 2 teaspoon Chinese pickled melon (cha gwa)* (Preserved duck egg, pei daan); 2 teaspoon Chinese pickled melon (cha gwa)* (Preserved duck egg, pei daan); 2 teaspoon Chinese pickled melon (cha gwa)* (Preserved duck egg, pei daan); 4 to 5 cups chicken stock

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

½ pound fresh fish fillets, chopped
3 bunches of coriander, leaves chopped finely

Asia
China
Soup
Gluten-free

Method

Shell and chop the egg. Bring stock with ginger, cucumber, and egg to the boil; simmer 5 to 10 minutes. Add fish and coriander; return to the simmer for about 5 minutes; when fish is cooked, adjust seasoning and serve.