Thursday, October 18, 2007

Catfish and black bean soup

500g black beans
3 litres hot water
1 kg catfish
1½ tbsps salt
1 tsp white pepper
10 seedless red dates
1.4 cm length ginger (sliced)
2cm length of dried mandarin orange peel
1 tbsp chopped spring onion

1. Soak the black beans in water for half an hour and change the water twice.

2. Put the soaked black beans in a soup pot and add the hot water, boil under medium heat for half an hour.

3. Wash and clean (take out the stomach and gills) the catfish, rub it with a tablespoon of salt and wash off the salt with water. Pat dry the fish. Cut the catfish into big chunks, marinate them with half a tablespoon of salt and a teaspoon of white pepper. Put aside.

4. In a non-stick pan, pan fry the catfish chunks and ginger slices with a little oil until they are light brown. Scoop out the fish and ginger slices and put aside.

5. Add the fish and ginger slices, red dates and mandarin orange peel to the black bean soup. Continue to boil the soup for 15 minutes and lower the heat to boil for a further 45 minutes.

6. Add salt to taste. The soup should look thick and yummy; serve with some chopped spring onion.

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