Serves 4
INGREDIENTS
225g/8oz white fish fillet such as lemon sole or plaice
1 tsp egg white
2 tsp cornflour (cornstarch) paste
700ml/1/1/4 pints/3 cups Basic Stock
1 tbsp light soy sauce
about 50g/2oz fresh coriander leaves, chopped
salt and pepper, to taste

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Sliced Fish and Coriander Soup

Cut the fish into large slices each about the size of a matchbox. Mix with the egg white and cornflour (cornstarch) paste.

In a wok or saucepan, bring the stock to a rolling boil and poach the fish slices for about 1 minute.

Add the soy sauce and coriander leaves, adjust the seasonings and serve.