Fish Soup with Bai He and Yu Zhu

90 mins
Soup
Boil
Savory
Nguyên liệu
  • 120-150 g red snapper fillet
  • 6 g yu zhu
  • 10 g bai he
  • 5 red dates
  • 6 wolfberries
  • 1 slice ginger
  • 8-10 white peppercorns crushed
  • 1/2 tbsp hua diao wine
  • 1 tsp light soya sauce
  • 1 stalk coriander
  • 500 g fish bone pieces (for fish stock)
  • 5 pieces ginger sliced, (for fish stock)
  • 1 stalk fresh coriander (for fish stock)
  • 1 stalk fresh spring onion (for fish stock)
  • 3 tbsps sesame oil (for fish stock)
  • 2 litres water (for fish stock)
Cách làm
  1. Preparation of fish stock: Heat sesame oil in a frying pan, add ginger and stir-fry.
  2. When ginger starts to sizzle, add in fish bone pieces, coriander and spring onion.
  3. Add water. Cover the pan and let it simmer for 30-40 mins over low heat.
  4. Strain and reserve stock for use.
  5. Preparation of dish: Place bai he, yu zhu, red dates, ginger, fish stock in a double boiler.
  6. Simmer for 1 1/2 hours over medium heat.
  7. Add in snapper fillet and cook for another 1/2 hour.
  8. Add in hua diao wine and wolfberries about 10 mins before the end of the cooking.
  9. Add salt and pepper to taste. Garnish with coriander leaves.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.