This fish soup recipe with bream fish is a slightly thickened soup.
Bream fish is a generic term for fish that are deep bodied with flat sides and small heads. They can be saltwater or freshwater fish. Common varieties include pomfret and silver bream.
200g bream fish fillet
1 egg white
1 stalk spinach
1/2 bamboo shoot
3-5 slices carrot
Salt and cornstarch
1 tbsp cornstarch mixture
1250ml fish stock
Directions
- Clean the bream fish fillet and cut into small cubes
- Marinate with salt, 1 tsp of egg white and cornstarch
- Wash the spinach and blanch with boiling water, drain, cool and chop finely
- Peel and julienne the carrot.
- Julienne the bamboo shoot
- Bring fish stock to a boil
- Add the bream cubes, spinach, bamboo shoot and carrot strips
- When the bamboo shoot and carrot are cooked, add the cornstarch mixture to thicken the soup
- When desired consistency is reached, remove from heat
- Beat the egg white and stream it into the soup. Stir to create egg streaks
- Serve
Recipe link: Fish soup recipe with bream fish and spinach
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