Cilantro Ginger Fish Soup
From tinabeans 16 years ago
- 15 minutes to make
- Serves 4
My mom made this homey favorite for me when I was little, and this is the version I adapted for college living. It's a very simple Chinese home-style soup. While she put the whole fish in the pot, this recipes uses fillets to avoid dealing with spines. Read more The addition of a fish head, however, maximizes flavor. Great for a spring supper! See less
Ingredients
- 1 white-meat fish head (ask the seafood counter at any supermarket for one -- sometimes they'll give it to you for free!) shopping list
- 1 lb white meat fish fillet (I used tilapia) shopping list
- a 2" long knob of ginger, sliced thinly shopping list
- 2 spring onions, chopped shopping list
- 4 tablespoons cilantro, finely chopped shopping list
- 6 cups water shopping list
- 1/2 teaspoon each salt and white pepper (adjust to taste afterwards) shopping list
How to make it
- Place the ginger, salt, pepper, and water in a pot and bring to a boil. Add the fish head. Reduce heat and simmer for 10 minutes. Turn off heat and fish (sorry =P) out the head and discard it.
- Meanwhile, cut the fillets into 2" pieces. Turn the heat back on. Add the fish fillets to the simmering. Cook 5 minutes or until fish flakes easily.
- Add spring onions and cilantro. Simmer for a minute more and turn off the heat. Adjust taste with salt and white pepper. You're done!
Reviews & Comments 5
-
All Comments
-
Your Comments