|
cooking time: 40-45 minutes
Ingredients
-
700 grams fish (cod, hake)
-
340 grams rice
-
1.4 litter stock (or water)
-
1 tablespoon brandy
-
1/2
tablespoon oil
-
1 knob green ginger, finely chopped
-
3 tablespoons spring onions, finely
chopped
-
1 raw egg (optional) per person
-
salt
Method
1. Slice fish finely.
2. Wash rice and boil it with half the fish in stock.
3. Simmer for 35-40 minutes until rice softens and makes a thick soup.
4. Combine the rest of the fish with brandy, oil and ginger, season
with salt and add to soup.
5. Bring to the boil, sprinkle with spring onions and serve immediately.
Note:
The fish, combined with brandy, oil and ginger, may be placed in
individual soup bowls uncooked and the boiling soup poured on it. This
is sufficient to cook the fish provided it is sliced finely, and
results in excellent flavor. A raw egg can be added to each bowl if
liked.
|