Fish and Rice Soup
The Complete Book of American Fish and Shellfish Cookery, 1984
1 hour — 8 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsCut cooked greenling into 1/2 inch slices. Beat egg white with a pinch of salt. Mix and pepper, cornstarch, minced ginger, green onion, and fish slices and set aside while cooking soup. Dilute chicken broth with water, bring to a boil, and add rice. Simmer for 30 to 45 minutes. Add fish mixture and cook, stirring, for 4 to 5 minutes. Stir in soy sauce, sesame oil, and cilantro. Serve hot. |
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