Fish Clear Soup

Name: How to cook Fish Clear Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Fish Clear Soup

My mother used to cook this Fish Clear Soup for special occasions, when she cooked Sushi or special rice dishes. She used a fish called ‘Hamo’ that is really delicious, but it is not available where I live now. I use firm white fish such as Snapper. Clear soup is usually seasoned with Salt and Soy Sauce. For this soup, Sake (Rice Wine) is definitely necessary.

Ingredient

Food ration :

4 servings

servings White Fish Fillets *about 300g

1 tablespoon

Sake (Rice Wine)

1 tablespoon

Potato Starch Flour

4 cup

Dashi Stock *OR Water and 2 teaspoons Dashi Powder

1 teaspoon

Salt

1 teaspoon

Soy Sauce *alter the amount according to your preference

Cooking instructions

* Step 1

Cut Fish Fillets into bite-size pieces, place on a plate, lightly season with Salt, sprinkle with Sake (Rice Wine), and set aside for 10 minutes.

* Step 2

Drain, then sprinkle with Potato Starch. Cook in simmering water, then gently transfer to a plate.

* Step 3

Meanwhile, in a separate large saucepan, heat Dashi Stock and Sake. Season with Salt and Soy Sauce. Gently add cooked Fish pieces and warm up.

* Step 4

Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and zest of Yuzu fruit. Slice off Yuzu zest very thinly, cut into a small rectangle, make two cuts, then twist into a triangle shape.

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