White Fish Pieces In Soup

Course : Fish
Serves: 4
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1/2 pound fish fillet -- (e.g. sole, snapper, butterfish)
4 cups chicken stock
1 cup bean thread noodles -- (or, vermicelli), soaked
1 medium cucumber
1 slice ginger root
1 dash sugar
2 teaspoons cornstarch paste
1 tablespoons Chinese parsley leaves

Preparation / Directions:

Refreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock and ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar and cornstarch paste; stir. Add fish and cucumber. Cook at high simmer until fish is done: 3-5 minutes. Don't allow broth to boil; you want it to remain clear. Remove to covered serving bowl; garnish with parsley leaves; serve

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