Shanghai Fish Soup

Course : Fish
Serves: 4
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Ingredients:

4 medium dry shiitake mushrooms
1/2 pound catfish fillets -- up to 3/4
1 tablespoon salad oil
1 tablespoon julienne peeled fresh -- ginger
2 tablespoons red-in-snow -- (optional)
4 cups low-salt chicken broth
8 ounces firm tofu -- drained and cut into 1/2 inch cubes
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 large green onion -- cut diagonally 1 inch piece
1/2 teaspoon sesame oil
 

Preparation / Directions:

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside. Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside. Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings. Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish. SOURCE: *Simply Seafood, Spring 1992


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