These fish stock recipes are more heart-friendly than pork or beef stocks.
Chinese soup stocks are made mostly with pork, chicken or beef and a variety of vegetables. Chinese stocks using fish is not very common. I think the French are better at making fish consomme.
Nevertheless, I could still find a few good Chinese fish stock recipes. .
I noticed that fish stocks can be made with fresh fish or dried fish. A good example is dried anchovies.
Cooking time is also shorter. No more than 30 minutes
It is better to choose large fish with white flesh from the ocean like cod, flounder, threadfin and etc.
I know most supermarkets now do not sell fish bones. But if you can find them, use them. Using the whole fish is good too. The bones have nutrients and is full of flavour.
When using fresh fish, make sure the fishmonger cleans the fish properly and thoroughly for you. We don't want to have to end up cleaning them ourselves. I cleaned fish during my Home Economics class in high school. It is not a pleasant sight. I wouldn't do it again unless absolutely necessary.
The tricky part of using fish in stock is keeping the fish intact and getting rid of any fishy smell.
There is a chinese practice of frying the fish lightly first to brown the skin which then holds the flesh better. If you are afraid that frying in oil may make the stock oily, skinny the stock later. Baking the fish and fish bones is also a good way to impart more flavour and remove any fishy smell. It is less oily too.
Another trick is to place the fish in a muslin bag before adding it to the pot. Remove the muslin bag when the stock is done.
Ginger is a must when using fish. Use big pieces so that they can be easily removed when the stock is done. Bruise the ginger pieces by pressing down with the side of a big knife.
Dietitians are concerned that dried ingredients have high sodium and preservatives but with proper preparation, we can reduce them and still enjoy the great flavour dried goods impart.
Using dried ingredients to make soup is borne out of necessity and lack. Preservation techniques like drying and pickling prolong the usability of food.
The most common and cheap dried fish in Southeast Asia that can be used to make soup is dried anchovies.
Another famous Asian dried fish is the Japanese bonito: dried tuna. It is used to make dashi stock (see the last video) and toppings for okonomiyaki and takoyaki.