How to Make Chinese Parsley and Fish Soup Asian Cooking Recipe Cuisine

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China Chinese Parsley and Fish Soup


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 lb white fish fillet, cut into 6 even-sized pcs

 4 cups chicken stock

 1/2-inch fresh ginger, peeled and thinly sliced

 salt to taste

 freshly ground pepper to taste

 2 green onions, finely chopped

 1/2tsp cornstarch

 2 sprigs Chinese parsley, finely chopped

 18-20 thin cucumber slices


Directions:

 1. Wash the fish in cold water and gently simmer in chicken stock for 2-3 minutes. Remove the fish pieces carefully.

 2. Add ginger, salt, pepper and green onion and simmer in the stock for 2-3 minutes. Strain.

3. Dissolve cornstarch in 1 tbsp water or cold stock and add to the soup. Simmer for 2 minutes or until the soup thickens.

 4. Add fish pieces and bring back to a boil. Serve with cucumber slices.

 *Any white fish can work for this like tilapia.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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