This fish soup risotto combines the familiar flavours of creamy Chinese-style fish soup with the rich, velvety texture of risotto rice – creating a dish that feels both comforting and familiar.
Made with a homemade fish stock using fried fish bones, ginger and aromatics, the broth develops a naturally creamy texture without any dairy. Paired with al dente risotto rice and tender poached fish slices, every spoonful is packed with savoury sweetness and comforting depth!Â
Tips:
- Fry the fish bones well to develop a deeper, more flavourful stock.
- Add the stock gradually while cooking the risotto to achieve that creamy consistency.
- Keep the rice slightly al dente for the best texture.
- You can substitute snakehead fish with grouper, snapper or batang fish slices.
