West Lake Style Fish Soup

9 Cups Chicken Stock
1 Lb White Fish
3 TBsp Soy Sauce
1/2 Cup Peas
1/2 Cup Corn
2 Eggs
1 TBsp White Pepper
2 TBsp Cornstarch
1 Cup Cilantro
1 TBsp Cooking Sherry or Wine (optional)
Glass noodles or thin rice noodles

Combine and heat chicken stock, soy sauce, and pepper. Add fish and cook until fish is crumbly. Mix cornstarch with a small amount of COLD water to dissolve, then mix into soup to thicken. Scramble eggs then stir into hot soup. If peas and corn are frozen, defrost then add to soup. Remove from heat, stir in cilantro, and serve immediately. Optionally add some thin rice noodles (a must for my wife).

West Lake Style Fish Soup

Mama’s Fish

My asian gramma’s (Mama) steamed fish. Simple and so delicious.

Orange Roughy or Sole Fillets
Green onions – chopped
Ginger – match sticks

1) 2TBs oil – very hot
2) Soy Sauce / Sugar / Water

Lightly steam fish with onions and ginger on top. Pour both 1 & 2 onto fish to finish cooking.