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Fish Head and Fruit in Vegetable Soup

Soups and Congees

Fish Head and Fruit in Vegetable Soup
1 large or 2 small fish heads
1 Tablespoon coarse salt
1/4 teaspoon ground white pepper
1 Tablespoon Chinese rice wine
2 Tablespoons cornstarch
1 Tablespoon vegetable oil
2 slices fresh ginger, slivered
1 chayote, peeled, its seed discarded
1 small papaya, peel and seeds discarded
1 cup firm vegetable, peeled and cubed (optional)
1 Tablespoon vegetable oil
2 quarts strained seafood stock
1 teaspoon coarse salt
1 sprig parsley coarsely chopped

1. Rub fish heads with salt, and set them aside for half an hour, then rinse and dry them, and coat them with ground pepper, rice wine, and the cornstarch and set aside for fifteen minutes.
2. Heat vegetable oil, and stir-fry the slivered ginger and stir fry for one minute, then add the chayote and papaya pieces and stir fry for ten minutes.
3. Now add the stock and mash the fruit and vegetable pieces and simmer for another fifteen minutes, add the salt, and serve in a pre-heated soup tureen sprinkling the minced parsley on top.

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