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cooking time : 25 minutes
Ingredients
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6 dried Chinese mushrooms
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1 fish (1.4 kg) (mullet, bream,
sea-trout)
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1.14 litter water
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salt
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6 peppercorns
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140 ml vinegar
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2 cloves garlic
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2-3 dried chills
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1 tablespoon soy sauce
Method
1. Soak the mushrooms in enough lukewarm
water to cover for 20 minutes.
2. Drain and remove stalks.
3. Scale and wash the fish, but leave head and tail on. Put it in a pan
or fish kettle,
with water, salt,
peppercorns, vinegar and onion.
4. Bring to the boil, skim, reduce heat and simmer for 15 minutes.
5. Crush garlic with chills, dilute with soy sauce, blend well and add
to fish soup.
6. Add mushroom caps, simmer 5 minutes.
Note:
Take care not to overcook or break the fish. Place it whole on a heated
serving dish. Serve soups at the same time in separate bowls.
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