Sister Song’s Soup (宋嫂鱼羹, Chinese Fish Soup)
This centuries-old Chinese fish soup is so rich with flavor and history that it’s a national treasure and tastes just as addictive as hot and sour soup.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 to 2 fillets (about 6-8 oz / 170-220 g) white fish ((red snapper, sea bass, etc.))
- 1/2 teaspoon Shaoxing wine ((or dry sherry))
- 1/8 teaspoon salt
- 2 green onions (, coarsely chopped)
- 1 ” (2.5 cm) ginger (, sliced)
- 3 tablespoons cornstarch
- 1/3 cup cold water
- 1 teaspoon peanut oil
- 2 pieces ginger (, julienned (yields about 1/2 tablespoon))
- 1 green onion (whites, thinly sliced)
- 4 cups chicken broth
- 1 teaspoon Shaoxing wine ((or dry sherry))
- 2 teaspoons light soy sauce
- 1/4 teaspoon salt
- 4 shiitake mushrooms (fresh or dried)
- 1/3 cup sliced Spam (or low-sodium Spam, cut into 2” (5 cm)-long strips)
- 1/2 cup sliced bamboo shoots (, cut into 2” (5 cm)-long strips)
- 2 eggs (, beaten)
- 1 1/2 teaspoons Chinkiang vinegar ((or rice vinegar))
- 1/4 teaspoon white pepper
Instructions
- 1
If using dried shiitake mushrooms, add the mushrooms to a small bowl with 1/4 cup warm water. Rehydrate for 20 minutes or until the mushrooms turn tender throughout. Gently squeeze out the excess water then slice the mushrooms. Reserve the soaking liquid.
- 2
Add 2” (5 cm) water to a steamer and heat over medium-high heat to bring it to a full boil.
- 3
Meanwhile, add the fish fillet to a shallow heatproof bowl. Pour the Shaoxing wine over the fish and sprinkle it with salt. Spread the ginger and green onions over the fish.
- 4
Once the steam comes out from the steamer, steam the fish over medium-high heat for 4 to 6 minutes (depending on the weight of the fish), or until you can easily flake the fish with a fork.
- 5
Once done cooking, remove the steaming rack and let cool briefly. Then remove and discard the ginger and onions. If using a skin-on fish, peel off and discard the skin. Then flake the fish using two forks.
- 6
Combine the slurry ingredients in a small bowl and stir to mix well.
- 7
To make the soup, heat the oil in a medium-sized pot or dutch oven over medium heat until hot. Add the ginger and green onions (under “soup”). Stir and cook until fragrant, 30 seconds or so.
- 8
Add the chicken stock, Shaoxing wine, light soy sauce, and salt. Add the reserved mushroom soaking water (Optional). Cook until the broth comes to a boil.
- 9
Reduce the heat to a simmer. Add the mushrooms, Spam, and bamboo shoots.
- 10
Stir the slurry again to fully dissolve the cornstarch, swirl it into the soup, and stir immediately to mix well.
- 11
Turn to medium heat and bring the soup back to a low boil. Cook until the soup thickens enough to lightly coat the back of a spoon (the soup will thicken a bit more once cooled).
- 12
Add back the flaked cooked fish.
- 13
Turn the heat off and immediately drizzle the beaten eggs over the soup using a pair of chopsticks or a fork held against the bowl to form a stream. Let sit for 20 seconds to let the eggs cook. Then gently stir the eggs into the soup to form ribbons.
- 14
Combine the vinegar and white pepper in a small bowl. Stir until the white pepper is fully distributed. Pour it into the soup and stir to mix well.
- 15
Serve hot on the side of a multi-course meal or by itself as a light main dish.