Chinese Fish Soup Recipe
150kcal
Ingredients
- 500 g white fish fillets cod, tilapia, or sea bass
- 1 liter water or low-sodium chicken/vegetable stock
- 2 slices fresh ginger
- 2 cloves garlic smashed
- 2 spring onions cut into 3-inch pieces
- 1 small carrot thinly sliced
- 4 –5 shiitake mushrooms sliced (optional)
- 1 tbsp cooking oil vegetable or sesame
- 1 –2 tsp light soy sauce optional
- 1/2 tsp white pepper
- Salt to taste
- Fresh cilantro or coriander for garnish
Equipment
- Medium-sized pot
- Measuring spoons and cups
- Ladle
- Serving bowls
Method
- Step 1: Prepare the Fish
- Rinse fish fillets, pat dry, and cut into bite-sized pieces. Lightly season with a pinch of salt.
- Step 2: Sauté Aromatics
- Heat oil in a medium pot over medium heat. Add ginger and garlic; sauté for 1 minute until fragrant.
- Step 3: Make the Broth
- Add water or stock and bring to a gentle boil. Add carrot, mushrooms, and spring onions. Reduce heat to simmer for 10–15 minutes.
- Step 4: Cook the Fish
- Gently add fish pieces to the simmering broth. Cook for 5–7 minutes until fish is opaque and flakes easily. Avoid stirring too much.
- Step 5: Season and Serve
- Add light soy sauce, white pepper, and salt to taste. Ladle into bowls and garnish with fresh cilantro or spring onions. Serve hot.
Notes
- Keep the broth clear: Simmer gently and add fish at the end.
- Optional ingredients: Dried tangerine peel, goji berries, or tofu can be added for extra flavor or nutrition.
- Serving suggestions: Pair with steamed rice, noodles, or a light vegetable side dish.
- Storage: Store in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
