Chinese Fish Soup with Haddock Fillets

Name: Chinese Fish Soup with Haddock Fillets
Ingredients: 5 tablespoons watercress leaves; Vegetable oil for deep frying; 1½ pints (900 ml) light chicken stock; 1½ teaspoons ground ginger; 2 tablespoons vinegar; 2 tablespoons rice wine or dry sherry; 2 tablespoons rice wine or dry sherry; ½ teaspoon black pepper; 1½ tablespoons soy sauce; 1½ teaspoons sea salt; 1 lb (450 g) haddock fillets, in 4 pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1 lb (450 g) haddock fillets, in 4 pieces
1½ teaspoons sea salt

Soup

Method

Rub the fish with salt, ginger and half the vinegar and leave to marinate for at least 1 hour. Dry the fish and deep fry for 5 or 6 minutes, until the outsides are crisp but not burnt.

Bring the chicken stock to the boil and add the fish. Turn down the heat and add the pepper, soy sauce, the remaining vinegar, rice wine and the watercress leaves, and simmer for another 6 minutes or so.<