Can you give me a good recipe for a Chinese fish soup?

Among my favorite dishes is a fish soup made in a Chinese restaurant in Illinois. (!) The restaurant is frequented by the Chinese in the town and they say it is the most authentic one there. (It's Champaign, IL. University of Illinois. Fairly huge Asian population.) I don't expect to duplicate that particular recipe, but I would like to learn how to make many different kinds of soups with fish.Can you give me a good recipe for a Chinese fish soup?
Here is a simple recipe:



1 1/2 lb of whole white fish (scup) or any fish you find at the chinese market.

3 slice of ginger

2 cubes of firm tofu

2 tbsp sherry

1 bunch of chinese mustard veggie



pan sear the fish until both side is golden brown, and add ginger. This will keep the fish whole in soup and not fall apart.

When the fish is almost golden brown add sherry, it will take away any fishiness the fish has. Put it in a 5 quart stock pot with 3 quart water, add tofu and mustard. Bring it to a boil, and shimmer for 20 minutes. Add salt and pepper to desire taste.
SHANGHAI FISH SOUP

Yield: 4 - 6 servings



4 Dry Shiitake mushrooms

1/2 To 3/4 Lb. Catfish fillets

tb Salad oil

1 tb Julienned peeled fresh ginger

2 tb Red-in-snow (optional)

4 c Low-salt chicken broth

8 oz Firm tofu, drained and cut into 1/2 inch cubes

2 tb Soy sauce

1 tb Dry sherry

1 ts Sugar

1 lg Green onion, cut diagonally into 1 inch pieces

1/2 ts Sesame oil



Soak mushrooms in warm water until caps are tender, 15

to 30 minutes. Drain and squeeze gently to remove some

of the water. Cut off and discard stems; thinly slice caps. Set aside.



Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside.



Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil.



Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.



Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish.



SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim

Bodle 3/93



Also see Fish Soup with Chinese Parsley



Note: for delicacy of flavor and aroma, the Chinese use lightly seasoned chicken stock rather than fish stock.



Ingredients:

陆 - 戮 lb fish filets (sole, halibut, cod, sea bass, striped bass, carp, etc.), cut into 1 陆 x 1 inch slices

1 tsp. salt

1 tbsp cornstarch

3 戮 cups chicken stock

2 slices ginger root, shredded

1 egg white, lightly beaten

3 tbsps red wine vinegar

陆 tsp pepper

1 陆 tbsps chopped Chinese parsley

Directions:



Rub the fish slices with the salt and cornstarch. Bring the stock to the boil in a pan.

Add the ginger, then taste and add salt if necessary. Dip the fish slices in beaten egg white, then add to the stock, a few at a time.

Return the stock to the boil, then lower the heat and simmer gently for 5 minutes, or until the fish is tender.

Sprinkle the soup with the vinegar, pepper and Chinese parsley. Stir a few times then transfer to a serving tureen. Serve hot.Can you give me a good recipe for a Chinese fish soup?
Chinese New Year's Fish Soup: easy %26amp; delicious



Ingredients:



1lb white fish fillets*, cut into 6 even-sized pieces

4 cups chicken stock (or fish stock)

1/2 in fresh root ginger, peeled and thinly sliced

Salt to taste

Freshly ground black pepper to taste

2 green onion, finely chopped

1/2 tsp arrowroot or corn starch

4 springs cilantro, finely chopped

1/4 cup finely chopped cucumber pieces



Preparations:



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



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



3. Dissolve arrowroot in 1 tbsp water or cold stock and add to soup. Simmer.



4. Add fish pieces and bring back to the boil. Serve in soup bowls, sprinkled with chopped parsley and cucumber.



* Any firm white fish will work nicely such as cod, snapper, tilapia, grouper, monkfish, haddock, perch, halibut...
Title: SHANGHAI FISH SOUP

Categories: Chinese, Soups, Seafood

Yield: 4 servings



4 Dry Shiitake mushrooms

1/2 To 3/4 Lb. Catfish fillets

1 tb Salad oil

1 tb Julienned peeled fresh

-ginger

2 tb Red-in-snow (optional)

4 c Low-salt chicken broth

8 oz Firm tofu, drained and cut

-into 1/2 inch cubes

2 tb Soy sauce

1 tb Dry sherry

1 ts Sugar

1 lg Green onion, cut diagonally

-into 1 inch pieces

1/2 ts Sesame oil



Soak mushrooms in warm water until caps are tender, 15

to 30 minutes. Drain and squeeze gently to remove some

of the water. Cut off and discard stems; thinly slice

caps. Set aside.



Rinse fish and pat dry. Cut fillets into 1-by 1 1/2

inch pieces; set aside.



Place a wok or 3 to 4 quart saucepan over high heat.

When hot, add oil and swirl to coat cooking surface.

Add ginger and stir until fragrant, about 30 seconds.

Add mushrooms, fish and red-in-snow; stir until fish

turns opaque on outside, about 1 minute. Stir in

broth, tofu, soy sauce, sherry and sugar; bring soup

to a boil, stirring occasionally. Pour into a tureen

and sprinkle with green onions and sesame oil. Makes 4

to 6 servings.



Per serving: 201 Calories, 20 g Protein, 7 g

Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated

Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg

Cholesterol, 970 mg Sodium.



Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can

be substituted for catfish.Can you give me a good recipe for a Chinese fish soup?
A SIMPLE RECEIPT

First, clean the fish..you may cut it in pieces..but not too small..and boil some water..put ginger..onion..Pepper.. when the water boiling..put fish in it.. cook around 40-60mins.. and then put some Tofu(bean curd)...cook together for another 20mins... after that you can add some salt..caraway..Now DONE. you can enjoy your delicious fish soup!