½-inch fresh root ginger, peeled and thinly sliced
Salt to taste
Freshly ground black pepper to taste
Pinch monosodium glutamate (optional)
2 green onions, finely chopped
½tsparrowroot or cornstarch
2 sprigs Chinese parsley, finely chopped
18-20 thin cucumber slices
Instructions
#Chinese parsley is just another name for cilantro, which is available in most good supermarkets.#
Wash fish in cold water and gently simmer in chicken stock for 2-3 minutes. Remove the fish pieces carefully.
Add ginger, salt, pepper, monosodium glutamate and green onion, and simmer the stock for 2-3 minutes. Strain.
Dissolve arrowroot in 1 tbsp water or cold stock and add to the soup. Simmer for 2 minutes until the soup thickens.
Add fish pieces and bring back to the boil. Serve in soup bowls, sprinkled with chopped parsley and cucumber slices.
#COOK'S TIP#
Use your favorite white fish for this recipe.