Shanghai Fish Soup

Course : Fish
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes