Fish soup recipe with bream fish and spinach

This fish soup recipe is a slightly thickened soup.

Bream is a generic term for fish that are deep bodied and flat sides with small heads. They can be saltwater or freshwater fish. Common varieties include pomfret and silver bream.

Ingredients
200g bream fish fillet
1 egg white
1 stalk spinach
1/2 bamboo shoot
3-5 slices carrot
Salt and cornstarch
1 tbsp cornstarch mixture
1250ml fish stock

Directions

1. Clean the bream fish fillet and cut into small cubes
2. Marinate with salt, 1 tsp of egg white and cornstarch
3. Wash the spinach and blanch with boiling water, drain, cool and chop finely
4. Peel and julienne the carrot.
5. Julienne the bamboo shoot
6. Bring fish stock to a boil
7. Add the bream cubes, spinach, bamboo and carrot strips
8. When the bamboo and carrot are cooked, add the cornstarch mixture to thicken the soup
9. When desired consistency is reached, remove from heat
10. Beat the egg white and stream it into the soup. Stir to break up any lumps
11. Serve

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Recipe source: <a href="http://www.homemade-chinese-soups.com/fish-soup-recipe-with-bream-fish.html">Fish soup with bream fish and spinach</a>