Fish soup

Mains
Seafood
Soup

Easy Level:

Cook Time:

Servings:

3 - 4 pax

When it comes to fish soups, this recipe trumps them all. 
There are so many flavours in a single spoonful – the richness of the deep fried fish bones, the savouriness of dried sole fish and layered with fresh sweetness from ginger. And to top it all off, perfectly marinated tender fish slices.
Now, all you need is a fragrant bowl of rice. 

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Red Snapper fish slices
0.00
g
g
Red Snapper fish slices
0.00
egg
egg
white
0.00
egg
egg
white

Fish Stock:

0.00
g
g
tbsp fish sauce
0.00
g
g
tbsp fish sauce
0.00
knob
knob
tbsp Shaoxing wine
0.00
knob
knob
tbsp Shaoxing wine
0.00
stalks
stalks
Scallions (white part only) (reserve the green part for garnishing)
0.00
stalks
stalks
Scallions (white part only) (reserve the green part for garnishing)
0.00
pieces
pieces
Dried sole fish (toasted)
0.00
pieces
pieces
Dried sole fish (toasted)
0.00
tbsp
tbsp
Shaoxing wine/cognac (to your preference)
0.00
tbsp
tbsp
Shaoxing wine/cognac (to your preference)
Salt & pepper to taste
Salt & pepper to taste
0.00
tomatoes
tomatoes
(cut into wedges)
0.00
tomatoes
tomatoes
(cut into wedges)
0.00
g
g
lettuce
0.00
g
g
lettuce
Fried shallots (garnishing)
0.00
Fried shallots (garnishing)
A dash of sesame oil (Optional)
A dash of sesame oil (Optional)

Steps

1

Wash & drain dry fish slices. Season with egg white, fish sauce, shaoxing wine, sugar, white pepper, cornstarch & cooking oil. Let it marinate in the fridge while you prepare for the fish stock.
Wash & drain dry fish slices. Season with egg white, fish sauce, shaoxing wine, sugar, white pepper, cornstarch & cooking oil. Let it marinate in the fridge while you prepare for the fish stock.
Mark as completed

2

Wash & drain dry fish bones.
Wash & drain dry fish bones.
Mark as completed

3

In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
In a deep pot, deep fry fish bone, ginger until fragrant & fish bones are golden brown, drain and set aside.
Mark as completed

4

In another stock pot, toss in ginger, scallions (white part only), fish bones and shaoxing wine.
In another stock pot, toss in ginger, scallions (white part only), fish bones and shaoxing wine.
Mark as completed

5

Pour in 3.4 litres of water and dried sole fish. Let it boil until the stock turns milky. Drain and filter stock, set aside.
Pour in 3.4 litres of water and dried sole fish. Let it boil until the stock turns milky. Drain and filter stock, set aside.
Mark as completed

6

In a pot of water, give fish slices a very quick blanch. Drain & set aside.
In a pot of water, give fish slices a very quick blanch. Drain & set aside.
Mark as completed

7

In the pot of fish stock, transfer fish slices into the pot with tomatoes, Season with salt and pepper and more shaoxing if you prefer.
In the pot of fish stock, transfer fish slices into the pot with tomatoes, Season with salt and pepper and more shaoxing if you prefer.
Mark as completed

8

Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
Gather lettuce at the bottom of the bowl, top up with fish slices and soup. Garnish with scallions, shallots & a dash of sesame oil.
Mark as completed

9

Serve hot with rice or noodles of your choice.
Serve hot with rice or noodles of your choice.
Mark as completed

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