Chinese Corn and Fish Soup Recipe

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.

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