Fish and Pickled Vegetable Soup
Total Time: 30 minutesYield: 6 Servings
Source: chinesehealthycooking.com
Category: Fish
Ingredients
2 cups Pickled Mustard Greens (chopped)4 whole Green Onions (chopped)
1 whole Ginger (2-inch piece, sliced)
6 cloves Garlic (sliced)
1 teaspoon Sichuan Peppercorns
6 whole Dried Chili Peppers (broken in half)
2 teaspoons Rice Wine
1 teaspoon Salt
1 teaspoon White Pepper
2 tablespoons Vegetable Oil
1 teaspoon Sugar
2 cups Fish Stock
2 teaspoons Chili Oil
2 whole White Fish Fillet (sliced)
2 cups Water
1 teaspoon Fish Sauce
Directions
- In a medium bowl add rice wine, 1 teaspoon salt, and white pepper, add fish and mix well. Marinate for at least 5 minutes.
- Heat up a pot to medium heat and add 2 tablespoon oil. Add ginger, garlic, sichuan peppercorns and chili pepper then sauté for about 10 seconds.
- Add pickled vegetable and white part of green onions, and sauté about 20 seconds.
- Add sugar, water, and fish stock. Turn the heat to high and bring to a boil.
- After it boils, turn the heat down to medium and let vegetables cook about 2 minutes.
- Add fish pieces and turn the heat to high, and cook about 3 minutes. Add green onions, chili oil, fish sauce, salt and white pepper to taste.