For the second dish, Emily made a simple Dace Fish Soup in the South Arm Community Kitchen. It is very common to have soup in a Chinese meal.
This Dace Fish Soup is made with dace fish paste which can be bought from Chinese groceries store. Napa cabbage and oyster mushrooms add sweetness to the soup. This soup can be made in 15 minutes.
You may substitute the dace fish paste with various meat balls.
- Dace fish paste
- Napa cabbage (suey choy)
- oyster mushroom, shred into fairly large pieces
- carrot, grated
- cilantro, chopped
- 1-inch of ginger, minced
- salt to taste
- white pepper to taste
- sesame oil
|Wash and cut the napa cabbage into 1 1/2 inch section. Grate some carrot for garnishing.
|Bring water to a boil. Add mince ginger.
|Scoop dace fish paste by spoonful into the boiling water. You may put the dace fish paste into a ziploc bag, cut a corner and squeeze the paste out and cut them at preferred length. Cook for a few minutes until the dace fish float to the top which indicates that it’s cooked.
|Add napa cabbage and shredded mushrooms. Cook for 5 to 8 minutes until the cabbage is tender crisp but not too soft.
|Season with salt and pepper to taste.
|Add a few drops of sesame oil for fragrance.
|Garnish with grated carrot and chopped cilantro. Serve hot.
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