Free Food Recipes

Ingredients

• 675g (1 1/2 lb) filleted fish (bass, mullet, bream, cod, carp, trout, salmon, whiting, halibut, sole, etc)
• 100 g (1/4 lb) bamboo shoots
• 100 g (1/4 lb) heart of cabbage
• 6-8 medium Chinese dried mushrooms
• 450 g (1 lb) noodles or spaghetti spoons) water
• 45 ml (3 tablespoons) vegetable oil
• 22 ml (1 1/2 tablespoons) soy sauce
• 30ml (2 tablespoons) dry sherry
• 5 ml (1 teaspoon) sugar
• 7 ml (1/2 tablespoon) corn flour blended in 45 ml (3 tablespoons) water

Stock:

• 1 large fish head (675-900 g/1 1/2-2 lb)
• 1 fish tail (225 g/1/2 lb)
• 37 ml (2 1/2 tablespoons) lard (use oil if not available)
• 3 slices root ginger
• 1 medium onion, sliced
• 10 ml (2 teaspoons) salt

Serve 4-6

** Free Food Recipes **

Method:

1. Chop the filleted fish finely (be sure to remove all bones and membranes). Cut the bamboo shoots into medium-sized thin slices. Cut heart of cabbage into medium-sized pieces, removing the stalk and any discolored leaves.

2. Soak the mushrooms for 20 minutes and remove the stalks. Parboil the noodles for 4-5 minutes (or the spaghetti for 12 minutes), drain and rinse them under running water.

3. Prepare the stock by frying the fish head and tall in lard with die ginger, and onion for 8-10 minutes over it medium heat until quite brown. Add 1 1/2-2 liters (3-4 pints) water. Bring to the boil and simmer gently for 20 minutes.

4. Add the salt and simmer for further 5 minutes. Strain through a filter and a cheesecloth and retain the stock. Add the cabbage, and noodles to the stock in a large saucepan. Bring to the boil and simmer them gently together for 5 minutes.

5. Heat the oil in a frying pan. Add the mushrooms and bamboo shoots. Stir-fry them for 1 1/2 minutes, drain and put aside. Add, the chopped fish. Stir it to mix with the hot oil for 1 1/2 minutes; add the soy sauce, sherry, sugar and continue to stir for 2 minutes. Add the corn flour mixture to the fish. Leave it to cook over a gentle heat for 3-4 minutes.

6. Divide the noodles and cabbage among 4-5 bowls. and pour the soup. (reheated for 30 seconds) over them. Top with chopped fish, bamboo shoots and mushrooms.