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Zhehiang Fish Ball and Water Shield SoupSoups and Congees
| Zhehiang Fish Ball and Water Shield Soup |
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Ingredients:
1/3 pound any white fin fish, minced
1 square firm bean curd, minced
½ teaspoon coarse salt
1 pound water shield, fresh or bottled and drained, and cut in one-inch pieces
2 quarts fish or chicken stock
garnish of minced cooked ham, and fresh coarsely chopped cilantro, and/or other greens
Preparation:
1. Rinse and dry fish, and mince it with bean curd and
salt. Squeeze this together and make one-inch balls.
2. Bring half the stock to a simmer, and add a few fish
balls at a time. After eight minutes, remove them with
a slotted spoon and set them in a bowl, cover, and
refrigerate.
3. When ready to serve the soup, put stock, fish balls,
and water shield pieces into a pot and bring to the boil
for three or four minutes. Then put them into a preheated
soup tureen or pre-heated individual bowls, add
garnish, and serve.
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