chinese

Milky White Fish Soup with Fish Slices and Tofu

Name: Milky White Fish Soup with Fish Slices and Tofu
Yield: 4 servings
Cuisine: chinese
Ingredients: 650 g Red Snapper (Ang Kui); 50 g Ginger; 1 piece Salted Plum; 30 g Coriander; 2 tsp Salt; 0.5 tsp White Pepper; 1 tbsp Fish Sauce; 300 g Firm Tofu; 2 tbsp Cooking Oil; 1.5 L Water

A simple and delicious Chinese-style fish soup, perfect for Chinese New Year, featuring fresh fish head and bones simmered to create a milky white broth, then finished with tender fish slices and tofu.

40 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

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Nutrition· per serving · estimated

350

Calories

40g

Protein

10g

Carbs

15g

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🫚Ginger50 g

🌿Coriander30 g

⬜Firm Tofu300 g

Seafood

🐟Red Snapper (Ang Kui)650 g

Pantry

🍑Salted Plum1 piece

🍶Fish Sauce1 tbsp

🌻Cooking Oil2 tbsp

Spices

🧂Salt2 tsp

🌶️White Pepper½ tsp

Beverages

💧Water1½ L

Instructions

1
Clean the fish. Remove scales, open the belly, and remove entrails. Rinse thoroughly.
2
Trim the fins and tail of the fish using kitchen shears.
3
Scrape off any remaining small scales from the fish, especially around the head and tail, using a small knife. Rinse the fish again.
4
Clean the inside of the fish head and cavity thoroughly with a knife and running water to remove any blood or dark membranes, which can cause a fishy smell.
5
Place the cleaned fish on a cutting board. Make a horizontal cut near the tail, stopping at the bone.
6
Make a diagonal cut behind the head, stopping at the bone.
7
Using a cleaver, carefully fillet the fish by running the knife along the backbone from head to tail, separating the flesh from the bones. Repeat on the other side.
8
Cut the fish head and bones into large pieces suitable for simmering.
9
Slice the fish fillets into thick, bite-sized pieces (approximately 45-degree angle).
10
Place the sliced fish fillets in a bowl of water, add 1 teaspoon of salt, and gently massage for 2-3 minutes to remove any sliminess and further clean the fish. Rinse with clear water and set aside.
3:00 timer
11
Slice the ginger into thin pieces.
12
Prepare the salted plum by gently crushing it to release its flavor.
13
Wash the coriander and set aside.
14
Cut the firm tofu into bite-sized cubes.
15
Heat 2 tablespoons of cooking oil in a pot over high heat. Add the ginger slices and fry until fragrant and slightly browned.
16
Add the fish head and bones to the pot and fry for 2-3 minutes until lightly browned.
3:00 timer
17
Pour 1.5 liters of boiling water into the pot. The hot water will immediately turn milky white.
18
Add the crushed salted plum to the soup.
19
Bring the soup to a rolling boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
20:00 timer
20
Season the soup with 1 teaspoon of salt, 0.5 teaspoon of white pepper, and 1 tablespoon of fish sauce. Stir and taste, adjusting seasoning if needed.
21
Carefully remove all the fish bones and head pieces from the soup.
22
Add the cleaned fish slices and tofu cubes to the simmering soup. Cook on low heat until the fish is just cooked through (do not overcook).
23
Ladle the fish soup into serving bowls. Garnish with fresh coriander.