Chef Melvin's Recipe Book!
Ingredients:
5 1/2 cups fish or chicken stock
6 spinach leaves, heavy stems removed
750g white fish, cut into 2 cm pieces
cornflour
1 teaspoon sake
Pinch monosodium glutamate
1 teaspoon salt
1 teaspoon Japanese soy sauce
6 thin slices of lemon rind
Method of preparation:
Bring 1 cup of salted water to the boil, add spinach. Boil spinach for 10 seconds, before removing with a perforated spoon and cooling under running water. Dry on kitchen paper.
Dust fish pieces with cornfkour, add to spinach water a few at a time and boil for about 30 seconds. Remove and drain.
Place soup stock in a saucepan, bring to simmering point. Add sake, monosodium glutamate, salt and soy sauce. Simmer for 2 minutes.
Arrange spinach leaf at the bottom of each of 6 small soup dishes or cups. Add fish pieces and 1 slice lemon rind, and arrange as attractively as possible.
Gently add broth to each cup, pouring down the side do as not to disturb the garnish at the bottom. Serve!
Serves 6
