Fish Stock/Broth (Yu Tang 鱼汤)
This is a simple fish stock/broth recipe that serves as a precursor to many fish-centered Chinese recipes.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small to medium whole tilapia fish or fish bones from a large fish
- 1 1-inch long piece of ginger
- 2 green onions
- 1 tablespoon Chinese Shaoxing wine
- 1/2 teaspoon kosher salt
- hot water
- 2 tablespoon vegetable oil
Instructions
- 1
Wash the whole tilapia thoroughly. Remove the fish scales, if any. Cut the tilapia into 4 to 5 large chunks. Put the tilapia chunks (including the head) into a mixing bowl. Add 1 tablespoon of Chinese Shaoxing wine and 1/2 teaspoon of kosher salt, rubbing gently. Let the fish marinate for 15 minutes on the counter.
- 2
While the fish marinates, prepare the other ingredients. Peel the ginger and cut it into slices. Cut the green onions into large pieces.
- 3
When the fish chunks are done marinating, heat a large wok (or a dutch oven) under high heat. When the wok is hot, add the 2 tablespoons of vegetable oil, swirling it around the wok for a bit. Then add the ginger slices and green onion pieces. Let the aromatics cook for about half a minute before adding the fish.
- 4
Add the fish. Leave all the fish chunks undisturbed in the wok to brown for 2 minutes before turning them over to the other side. Do not worry if the skin sticks to the side of wok. Once both sides of the fish chunks are browned, pour in a good amount of hot water (make sure it's hot) so all the fish pieces are fully immersed. If the liquid is not bubbling immediately, wait until it bubbles. Then cover the lid and lower the heat to low. Simmer for 10 to 15 minutes until the liquid turns into a creamy white color. Use a colander to filter out all the solids, leaving only the stock/broth. Use it right away or store in a refrigerator for up to 3 days. Can also be stored in a freezer for up to 1 month.