Golden fish soup recipe
- Cuisine: Vietnamese
There is nothing remotely fishy about this soup. The fish-shaped wontons worked by nimble fingers, gives the name to this dish devised by Loan from Vietnam. Such detail is typical of the finesse and delicate touch of many dishes, as is the enticing blend of colour, texture and myriad tastes of salty, sweet, hot and spicy and all shades in between so redolent of Vietnamese cuisine. Who would dream that there is a touch of custard powder in this wonderful soup, but there it is, adding a subtle dimension which challenges the most jaded of palates to decipher the elements which make up the whole.
For the 'Golden Fish'
1/2 kg minced pork
A small tin of water chestnuts finely chopped
½ cup black funghi mushrooms which have been softened in hot water for 5 minutes and drained.
2 medium onions chopped finely
1 small packet of angel hair vermicelli
1 tbsp of sesame oil
1 tbsp of oyster oil
1 ½ tbsp of custard powder
3 tbsp sugar
2 tbsp salt
1 packet of wonton skins
1 beaten egg
1 free range chicken
2 tbsp spring onions, chopped finely
2 garlic bulbs, cut into slivers and fried in a little oil until crisp
1 chilli finely chopped
1 onion chopped finely and fried in oil until crisp and brown
2 tbsp pre-packaged dried fried onion
2 tbsp lemon juice
½ cup finely chopped coriander
Dry fry the minced pork for 10 minutes. Mix together the pork, mushrooms, onions, oil, custard powder, sugar and salt. Wet the vermicelli to soften and add to the mixture.
Take a wonton skin and place a teaspoon of mixture in the middle. Run a finger which has been dipped into the beaten egg around the edge of the wonton. Shape the wontons into the fish shape by pinching a tail and head to resemble.
Make a chicken stock by simmering a free range chicken for several hours, allowing it to cool in the stock. Remove the chicken carcass from the stock.
Drop the golden fish into the cooked stock and simmer for a few minutes. Ladle the soup into bowls, and add the garnish according to taste.
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