Fish Tail Rice Soup 魚尾泡飯湯
Here's a great two in one Chinese seafood dish that will make you feel all warm and fuzzy inside. For the Chinese there's nothing quite like fresh fish and super duper nothing quite like hot, aromatic, milky white fish soup!
- Prep time
- 2 min
- Cook time
- 23 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 firm white fish tail
- 2 tbsp oil
- 6 slices ginger
- 1/ 3 cup Shao Hsing Rice Wine
- 2 thousand year eggs, diced
- 6 cups chicken stock
- 3 tbsp pickled mustard, sliced to matchsticks
- 1 tsp white pepper
- 1 1/2 cup leftover rice
- 3 tbsp spring onions, shredded
- 1 tbsp red chili pepper, sliced
- 1 1/2 tbsp oil
- 1 1/2 tbsp soy sauce
Instructions
- 1
Wash and dry fish. Rub all sides of fish with some oil.
- 2
Heat wok over high heat, add 2 tbsp oil when hot and then immediately add ginger and stir til aroma rises.
- 3
Add fish and fry for 3 mins until skin is golden brown, flip and repeat.
- 4
Add the rice wine and let it cook down for 30 secs. Add chicken stock, thousand year egg, pickled mustard and white pepper and let simmer for 15 minutes.
- 5
Remove the fish carefully to serving plate. Add rice to soup and simmer for 1 minute. Add salt to taste.
- 6
Arrange shredded spring onion and chilies over fish tail.
- 7
Heat 1 1/2 tbsp oil until smoking, then carefully pour over spring onion, chili and fish.
- 8
Add soy sauce around the fish and serve with the soup.