Haddock & Chinese mustard bowl
Makes 6 servings
Any firm white fish may be used in this quick, fresh-tasting soup, perfect for a hot summer meal on the patio. The brilliant deep green of the Chinese mustard plays off beautifully against the whiteness of the fish.
1½ lb. (675 g) firm white fish fillets (e.g., haddock, red snapper, tilapia), cut across the grain into ¼-inch (5-mm) pieces
½ cup (125 mL) rice wine or sake
1 tbsp. (15 mL) fresh ginger, minced
1 tbsp. (15 mL) canola oil
2 green onions (white parts only), minced
1 large clove garlic, minced
1 bunch Chinese mustard, rinsed, tough stems trimmed, cut into 2-inch (5-cm) pieces
6 cups (1.5 L) chicken broth
1½ tsp. (7 mL) salt, or to taste
3 tbsp. (45 mL) chopped fresh cilantro
In a bowl, gently combine fish, ¼ cup (60 mL) rice wine and ginger. Set aside to marinate for about 15 minutes.
In a large, heavy saucepan or soup pot, heat oil over medium-high heat until hot, about 30 seconds.
Add green onions and garlic; stir-fry for 15 seconds, until fragrant.
Add Chinese mustard and remaining rice wine, cook another 30 seconds, then add broth and salt; bring to a boil.
Add fish and any accumulated marinade and cook for just 1 minute or so, until fish is opaque and cooked through.
Immediately before serving, add cilantro, then ladle into soup bowls.