Chinese Bean Curd Soup with Fish Stock Recipe

Serves/Makes: 4 – 6

Ingredients:

• 2 pounds head and carcass of 1 small halibut
• 2 pints water
• 1 inch fresh ginger root, peeled and bruised
• 2 large scallions, quartered
• 1/2 teaspoon salt
• 4 ounces lean pork
• 2 cakes bean curd (tofu), drained
• 2 tablespoons peanut or corn oil
• 1 ounce sugar peas, trimmed (or blanched small green peas)
• 2 or 3 scallions, green parts only, cut into small rounds
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 teaspoons thin soy sauce
• 3 or 4 turns white pepper mill
• 2 teaspoons Shaohsing wine or medium-dry sherry
• 1/2 teaspoon potato flour
• 1 tablespoon water
• 1 tablespoon peanut or corn oil

How to cook Chinese Bean Curd Soup with Fish Stock:

• Wash the fish head and carcass thoroughly. Put into a large saucepan.
• Add the water, ginger and scallions, and bring to a boil. Skim off the scum that surfaces. Reduce the heat to maintain a fast simmer for 30 minutes. Drain and discard all the solids. Season with salt.
• Meanwhile, slice the pork into thin slivers. Put into a bowl.
• Prepare the marinade: Add the salt, sugar, soy sauce, pepper, wine or sherry, potato flour and water to the pork. Stir to coat. Let marinate for 15 minutes. Blend in the oil.
• Slice the bean curd into thin strips or pieces of the same size.
• Return the fish stock to a boil. Add the oil. Add the bean curd and sugar peas and bring to a boil again. Add the pork, using a pair of chopsticks or a fork to separate the pieces. Reduce the heat and simmer for 1 or 2 minutes, depending on the thickness of the pork.
• Remove from the heat. Add the scallions.
• Transfer to a warm soup tureen or individual bowls and serve piping hot.

This recipe for Chinese Bean Curd Soup with Fish Stock serves/makes: 4 – 6

Main Ingredient: Halibut
Preparation Method: Soup/Stew
Cuisine: Chinese