Corn and Fish Soup
1 lb filleted white fish (cod or sea bass)
1 tsp ginger juice
1 tsp sherry
3 ¾ cups water
1 x ½ lb can kernel corn, drained
1 tsp oil
1 ½ tsp cornstarch, dissolved in 1 tbsp water
1 scallion, chopped
Place the fish in a shallow heatproof dish with the ginger juice, sherry and generous pinch of salt. Leave to marinate for 10 minutes.
Place in a steamer and steam for 5 to 6 minutes, remove from the heat and mash the fish with a fork. Set aside.
Pour the water into a large saucepan and bring to the boil. Add the sweetcorn, oil and 1 tsp salt. Simmer for 2 minutes.
Add the cornstarch mixture and cook for 1 minute. Pour into soup bowls, sprinkle with scallion and serve hot.