Fish slices soup

Ideally use the fillet of a flat fish such as lemon sole or plaice. It is not necessary to remove the skin, which helps to keep the flesh of the fish together when cooked.

1/2 lb (225 g) fish fillet (lemon sole or plaice)
1/2 egg, lightly beaten
2 tsp cornflour
1 pint (600 ml) good stock
1 tbsp light soy sauce
1 lettuce heart or watercress
1 spring onion, finely chopped
salt and pepper to taste

Method

Cut the fish into large slices (about the size of a matchbox), mix with the egg white and the cornflour blended with a little cold water.

Bring the stock to the boil, add the fish slices one at a time, and simmer for about 1 minute with soy sauce. Meanwhile thinly shred the lettuce heart (if using watercress, just wash and trim) and add to the soup together with the finely chopped spring onions; adjust seasonings and serve immediately.

© Deh-Ta Hsiung and reproduced with his kind permission.