Watercress Tomato And Sole Soup
This is from herbs and spices the cook's reference" by jill norman. This light soup is made in the cantonese manner. Any fine-textured fish in the flounder/sole family can be used."
Steps
Cut the fish into thin strips across the grain.
Bring the stock slowly to a boil.
Add the rice wine or sherry and the ginger , and simmer for 5 minutes.
Add the watercress and tomatoes , salt and pepper and bring back to a boil.
Simmer for 2-3 minutes.
Add the pieces of fish to the soup.
Remove pan from heat , cover , and leave for about 4 minutes , until the fish turns white and is lightly cooked.
Season with the soy sauce and sesame oil , stir in the onion and serve.
Ingredients
sole fillets, fish stock, rice wine, fresh ginger, watercress leaves, tomatoes, salt, white pepper, soy sauce, toasted sesame oil, scallions