How to Make Chinese Fish Soup
Have you ever had a fragrant Chinese fish soup that is milky white that taste fresh and hearty with some vegetables? The piping hot soup garnished with a little bit of cilantro and add a dash of white pepper on top for the heat, this type of soup is a delicacy served at Chinese restaurants.
- Prep Time: 15
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2-3 1x
- Method: boil
- Cuisine: Chinese
Ingredients
- 1 pound black bass
- 1 lb lean pork (no fat)
- 1 box of silken tofu
- 1 bunch bok choy
- Thumb size ginger
- Salt to taste
Instructions
- Peel and slice ginger. Us the back of your knife to bruise the ginger to get flavor out. Cube pork in 2 inch increments.
- Bring a pot of 12 cups of water to a boil. Using a smaller pot, bring 4 cups of water to a boil. Once small pot is boiling, add in lean pork and boil out impurities for 2 minutes and drain with cold water.
- Using a wok, add 1 tbsp of oil on medium heat. Once oil is hot, carefully add in fish. Let fish fry for few minutes until fish is golden brown before flipping.
- Once both sides of fish is golden brown, use 1 cup of water from soup and add water into the wok. When water turns milky white, you can add the fish and broth into soup pot.
- Add in pork and ginger to soup pot and boil for 1 hour. After an hour, add in vegetables and tofu for a few minutes and salt to taste. Depending on size of fish, you can continue to boil fish up to half an hour more to get more flavor out.
- Garnish soup with fresh cilantro and pepper to taste
Keywords: fish soup Chinese style