Thick mackerel and spinach soup

Name: Thick mackerel and spinach soup
Cuisine: China
Ingredients: sesame oil, to finish; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 good handfuls of baby spinach leaves, washed and dried; a little vegetable oil, for stir-frying; a good handful of oyster mushrooms, sliced; 4 mackerel fillets, cut into 2.5 cm/1 inch strips; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 teaspoons cornflour mixed with a little cold water to the consistency of single cream; a dash of dry white wine; 1.5 litres/2½ pints fish stock; 2.5 cm /1 inch piece fresh root ginger, peeled and cut into fine strips; 2 or 3 spring onions, trimmed and chopped; 1 medium carrot, peeled and cut into thin slivers

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

4 mackerel fillets, cut into 2.5 cm/1 inch strips
a good handful of oyster mushrooms, sliced
1 medium

Asia
China
Fish course
Lunch
Soup
Gluten-free
Pescatarian

Method

Heat the vegetable oil in a pan and stir-fry the mackerel until slightly crispy, then drain on kitchen paper.
Add the mushrooms, carrot, spring onions and ginger and stir-fry for a couple of minutes until just softening.
Pour in the stock and wine and bring to a simmer, then pour in the cornflour mixture and stir well until the soup starts to thicken.