This chinese fish soup recipe is quick and easy using fresh dory fish.
Dory is a generic name for a group of marine fish that have big eyes, deep bodies, rather flat and discoid in shape. The most famous being the John Dory.
Some freshwater catfishes are commonly sold as dories such as the pacific dory, which is actually the Mekong River catfish. So, if you are concerned about this and is not sure of the dories sold in your neighbourhoods, do substitute with another saltwater fish.
Another fish I would recommend for this dish is the spanish mackerel. This is the most common fish used in Teochew fish porridge and is quite excellent in a clear fish soup.
Fish cook very quickly. And they are SO nice when they are just done. So, don't overcook them.
This recipe uses a little ginger to get rid of any fishy smell. If you don't like to eat them, remove them before serving.
If you are going to remove the ginger, then don't julienne them, just slice and bruise it to release the juice and flavour.
Ingredients160g fresh dory fish fillet
20g ginger, julienned
20g spring onions
1250ml soup stock
salt and pepper
light sesame seed oil
Directions
- Wash and slice the fish fillet thinly
- Wash and cut the spring onions into short strips about 1.5 inch long
- Bring soup stock and ginger to a boil in a soup pot, lower the heat before adding the spring onions and fish
- Cook for for about 3 minutes. Once the fish is cooked, remove the soup from the heat
- Add the seasonings before serving
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