Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 14

Fish is so quick to cook and this broth makes a delicious, comforting and nutritious dinner. It can be served as a starter or as a main if you’re after something light.

SERVES 2 AS A MAIN OR 4 AS A STARTER

about 250g/9oz sea bass fillets (skin on), each fillet cut into 4 pieces (you can ask the fishmonger to do all this)

800ml/1 pint 7fl oz water

2.5cm/1 inch piece of fresh root ginger, peeled and sliced

1 tablespoon Shaohsing rice wine or dry sherry

3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained and sliced

1 tablespoon dried shrimps, pre-soaked in hot water for 20 minutes, then drained

3 large spring onions, sliced at an angle into 5cm/2 inch strips

200g/7oz fresh firm dofu (bean curd), cut into 1.5cm/²/₃ inch squares

1 teaspoon vegetable bouillon powder or stock powder

a dash of toasted sesame oil

salt and ground white pepper

finely chopped fresh coriander to serve (optional)

1 Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Pour the water into a pan or wok and bring to the boil. Add the fish and all the ingredients up to and including the dofu. Turn the heat down to medium and cook for 15 minutes, or until the fish is cooked and the dofu has absorbed all the flavours in the broth.

2 Season with the bouillon powder and salt and white pepper to taste and add a dash of toasted sesame oil. Garnish with chopped coriander, if you like, and serve immediately.

READY TO EAT IN 25 MINUTES

Prep time: 5 minutes, cook in: 20 minutes (plus 20 minutes soaking)