Shanghai Fish Soup Recipe

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Shanghai Fish Soup Ingredients

4 dry shiitake mushrooms
1/2 to 3/4 lb. catfish fillets
1 tbsp salad oil
1 tbsp julienned peeled fresh ginger
2 tbsp red-in-snow (optional)
4 cup low-salt chicken broth
8 oz firm tofu, drained and cut into 1/2, inch cubes
2 tbsp soy sauce
1 tbsp dry sherry
1 tsp sugar
1 large green onion, cut diagonally into 1, inch pieces
1/2 tsp sesame oil

A Recipe for
Shanghai Fish Soup

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Shanghai Fish Soup Recipe
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This is a recipe for Shanghai Fish Soup from the recipe cookbook of Recipes-to-go (Asian)

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Using Sage:
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Shanghai Fish Soup

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Shanghai Fish Soup Directions

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the water. Cut off and
discard stems; thinly slice caps. Set aside.

Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set
aside.

Place a wok or 3 to 4 quart saucepan over high heat. When hot, add
oil and swirl to coat cooking surface. Add ginger and stir until
fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir
until fish turns opaque on outside, about 1 minute. Stir in broth,
tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring
occasionally. Pour into a tureen and sprinkle with green onions and
sesame oil. Makes 4 to 6 servings.

Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, .2
Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.

Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted
for catfish.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93

Serves: 4

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Shanghai Fish Soup Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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