CHINESE FISH SOUP RECIPES

Steps:

• Scale the fish and remove the black membrane in the inner side. Drain thoroughly with paper. Set aside.
• Peel the tough skin of white radish and then cut into shreds.
• Brush some oil on a pan and fry ginger slices for around 30 seconds. Carefully slide the drained fish in. Let it stay for around 30 seconds over medium fire until one side becomes slightly brown. Turn the fish over and continue frying the second side.
• Pour around 2 L of cold water or enough water to almost cover the fish body.
• Add cooking wine, green onion and then turn up the fire and bring it to boil.
• Add white radish shreds and slow down your fire slightly, cook for around 25 to 30 minutes until the soup becomes creamy white.
• Discard ginger slices and green onion.
• Add salt and decorate with fresh coriander leaves before serving.

Steps:

• Thinly slice the boneless fish and soak in the marinade.
• Shred the lettuce and set aside.
• Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
• Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
• Bring back to a full simmer, then remove from stove.
• Do not overcook the soup.
• Add a few drops of sesame oil and pepper for garnish, and serve immediately.