This fish soup recipe is slightly thickened with cornstarch.
Use saltwater fish for this chinese fish recipe such as garoupa, red snapper, or threadfin.
Ingredients150g saltwater fish fillet
2 slices of ginger
2 dried scallops
1 litre chicken stock
1 stem of gai lan
75g enoki mushrooms
200g soft tofu
Seasoning
1 1/2 tsp salt
1/4 tsp white pepper
1/2 tbsp cooking oil
1 tsp chinese rice wine
2 tbsp cornstarch mixture
1 egg white, lightly beaten
Garnish
1 stalk spring onion, chopped
Directions
- Soak and soften the dried scallops
- Shred and drain it
- Marinate the fish with some salt and pepper
- Slice the kale stems into thin slices
- Cut the soft tofu into small cubes
- Heat the cooking oil in a big soup pot or wok
- Stir fry the ginger and scallops for about a minute
- Add the chicken stock and bring to a boil
- Add the kale stems, mushrooms, tofu and salt to taste
- Add the wine and simmer for 3-5 minutes or until all ingredients are cooked
- Add the cornstarch mixture to thicken the soup
- Stir in the egg white
- Garnish with chopped spring onion and serve
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