Mini Herbal Chinese Cooking by Editions

Author:Editions
Language: eng
Format: epub
ISBN: 978-0-7946-0698-5
Publisher: Tuttle Publishing

Fish Soup with Papaya and Beancurd

This soup is delicious and nutritious—both the fish and beancurd are excellent sources of protein. It is a healthy soup for all ages.

1 whole fresh snakehead or threadfin (750 g/1½ lbs)

½ teaspoon oil

1½ litres (6 cups) water

½ ripe small papaya (150 g/5 oz), deseeded and cut into chunks

1 tub (300 g/10 oz) soft beancurd

1 cm (½ in) fresh ginger root, peeled and thinly sliced

1 teaspoonShao Xing rice wine (optional)

1 teaspoon salt, or to taste

1 Gut and clean the fish, then dried with paper towels. Heat a little oil in a wok and fry the fish over medium heat until lightly golden brown, 1-2 minutes on each side. Remove from the heat.

2 Bring the water to a boil in a stockpot. Add the papaya and beancurd, and cook over medium heat for 15 minutes. Add the ginger and fish, and continue to cook for 10 more minutes. Season with the wine (if using) and salt, and remove from the heat. Serve hot in individual serving bowls.

Serves 4

Preparation time: 15 mins

Cooking time: 1 hour 30 mins

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