酸菜魚片湯 Pickled Cabbage Fish Soup

材料 Ingredients

白魚肉 White fish 2/3 磅 lb (300g) 酸菜 Pickled cabbage 1/4 磅 lb (115g) 薑 Ginger 2 片 slice 鹽 Salt 1 小匙 tsp 香菇精 (可免) Mushroom seasoning (optional) 1/2 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp 基本醃料(淡) Light basic marinade 1 份 portion 柴魚湯頭 Bonito soup base 6 杯 cup

做法

1.	魚肉切薄片。酸菜用水沖去鹽份後切成粗絲。薑切成細絲。
2.	將魚片用基本醃料醃 10 分鐘。
3.	將柴魚湯頭燒滾。加入酸菜和薑絲用中火煮 15 分鐘。
4.	火轉大。加入魚片﹐鹽﹐香菇精和白胡椒。等湯再度滾了後撇掉浮在湯上的泡沫渣滓。趁熱食用。

PROCEDURE

1.	Cut the fish into thin slices. Wash the salt off the pickled cabbage and cut it into thick strips. Julienne the ginger.
2.	Marinate the fish with Light Basic marinade for 10 minutes.
3.	Bring the bonito soup base to a boil. Add the pickled cabbage and ginger, and cook in medium heat for 15 minutes.
4.	Turn the heat to high. Add the fish, salt, mushroom seasoning & white pepper. When the soup is boiling again, skim off the foams on top of the soup. Serve hot.

最後更新 (Last Update): 07/12/2013
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