Thursday, 29 October 2009

Chinese Style Fish Soup

I haven't been very good at posting here recently, mainly due to college and work. I have just finished writing my first essay in about 3 years and boy am I glad that it's over! I'm not sure how happy I am with it, but if I fiddle with it anymore its going to drive me insane!

I also went to Lille for the day yesterday with my Mum and sister and we had a fantastic time. We ate lunch at La Compostelle, where I had an Asian beef salad and then dourade with red pepper and walnut pesto, a cream sauce and courgette risotto, and they were both delicious. We then looked round the shops and went to the supermarket where I stocked up on all the things I love but can't buy here. We also had tea in Meert and bought the most delicious cakes to eat on the train on the way back, it was a little tricky to eat them as we had no forks, but really tasty none the less.

As the evenings get colder here, although this week its been unseasonably warm, I start making lots of soups and casseroles. I love Asian style soups, especially noodle soup. This one was originally just a fairly plain Chinese fish soup with no noodles and not much veg, so I used the basic recipe and jazzed it up a little, adding egg noodles, spinach, sugar snap peas and mange tout. It was delicious.

Chinese Style Fish Noodle Soup (Adapted from Ken Hom's Hot Wok)
(Serves 4)

450g cod fillets
1 egg white
2 tsp salt
1 tsp ground white pepper
1 tsp sesame oil
2 tsp cornflour
1.2 ltrs chicken/veg/fish stock
2 tbsp light soy sauce
2 tsp shaoxing rice wine
2 tsp finely shredded root ginger
2 tbsp finely chopped spring onions
1 tsp chilli oil
2 tsp rice vinegar
mixed stir fry veg
2 packets of straight to wok noodles

Remove the skin from the fish fillets and then cut them into small pieces, about 2.5cm square. Combine the fish, egg white, salt, pepper, sesame oil and cornflour and mix well. Refrigerate for at least 20 mins.

Pour the stock into a wok and bring it to a simmer. Add the soy sauce, shaoxing rice wine, ginger and spring onions and simmer for 30 secs. Then add the veg and noodles and simmer for 2 mins.

Add the fish and stir gently for 1 min. As soon as the fish turns white, immediately turn off the heat. Add the chilli oil and vinegar. Ladle the soup into individual bowls, garnish with fresh coriander and serve immediately.

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