Gingered Fish And Watercress Soup Recipes

Steps:

• Remove the tough stems from 2 bunches watercress; wash and dry well, then transfer to a bowl. Heat 3 tablespoons peanut oil in a small skillet over high heat until very hot. Add 1 tablespoon chopped peeled ginger, 1 minced garlic clove and 2 teaspoons Sriracha and stir-fry 30 seconds. Carefully stir in 2 tablespoons rice vinegar. Pour the warm dressing over the watercress and toss. Season with salt.

Steps:

• Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes. Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture. Thinly slice caps, discarding stems.
• Heat peanut oil and sesame oil in heavy large saucepan over medium heat. Add green onions, garlic and ginger and sauté until just tender, about 3 minutes. Add sliced mushrooms and sauté until mushrooms are tender, about 3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Steps:

• Heat oil in large saucepan or Dutch oven.
• Add garlic, ginger, lemon peel and hot pepper flakes. Cook gently until very fragrant.
• Add broth, soy sauce and lemon juice and bring to boil.
• Add carrots. Reduce heat and simmer gently for 15 minutes.
• Add scallops, shrimp, sesame oil and green onions, Cook for just a few minutes, or until seafood is barely cooked.
• Serve sprinkled with cilantro.