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Catfish and Soy Sprout Soup

Soups and Congees

Catfish and Soy Sprout Soup
2-pound catfish, scales, bones and insides removed, then cut into two-inch pieces
2 teaspoons salt
2 whole tomatoes, base end removed
3 cups soy sprouts
½ cup pickled Sichuan vegetables, coarsely chopped
3 cloves whole garlic, peeled and thinly sliced
1 Tablespoon minced fresh ginger
½ teaspoon chili powder
½ teaspoon granulated sugar
1 Tablespoon lime juice
1 teaspoon sesame oil
3 Tablespoons thin soy sauce
3 cups hot chicken broth

1. Mix fish pieces and the salt and put them in a colander to drain for half an hour. Then rinse and dry them with paper towels.
2. Blanch the tomatoes and immediately dip them in ice water, then remove their skin, and mash them.
3. Put a quart of water in a pot, bring it to the boil, add the soy sprouts and blanch them for two minutes, drain, and then discard their water.
4. Put the pickled vegetables in another pot with one cup of hot water, add the mashed tomatoes, ginger, garlic, chili powder, and the sugar, and bring this to the boil, reduce the heat and simmer for five minutes, then add the sprouts for three more minutes, stir. Then drain putting all in a pre-heated bowl, the fish pieces on top.
5. Add the lime juice and stir gently, then serve the pieces of fish and soy sprouts gently mixed with the sesame oil-soy sauce and the hot broth.

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