Fish soup with parsley

What you need:

225 g white fish - fillets

1 Art. l. starch

1 pcs. egg white

600 g Chinese soup

ginger root

parsley

salt

pepper

green onion and sesame oil for registration

Cut the fish into large chunks. Sprinkle with starch, dip in slightly beaten egg white.

Connect broth and 1 teaspoon finely chopped ginger and bring to a boil. Add the fish, laying one piece. When the fish float to the surface, add 1 tablespoon of chopped parsley, salt and pepper. Reduce heat and simmer for 1 minute.

Ladle the soup into warm plates and sprinkle with finely chopped green onions. Add a few drops of sesame oil.