Chaozhou Fish Soup
A savory, nutritious soup made by whipping fish paste until it becomes gelatinous, forming it into balls, and simmering in broth.
Ingredients
Fish fillet (minced)
150 g
Ground pork
80 g
Celery (diced)
1
Preserved mustard greens, finely chopped
1 tbsp
Ginger
2 slices
Salt
1.5 tsp
Sugar
1 tsp
White pepper
1 tsp
MSG
1 tsp
Light soy sauce
2 tsp
Sesame oil
2 tsp
Baijiu
0.5 tbsp
Stock
3 cups
Water
1 tbsp
Wet cornstarch
1 tbsp
Boiling water
0.5 cup
Vegetable oil
1 tbsp
Instructions
1
Step 1
Mince the fish into a paste and place it in a bowl. Add the ground pork, 0.5 tsp salt, 1 tsp sesame oil, 0.5 tsp white pepper, sugar, light soy sauce, and water. Stir in one direction until the mixture becomes sticky and forms a cohesive paste for the fish balls. Wash and dice the celery.
2
Step 2
Heat the vegetable oil in a soup pot over low heat (about 30% hot). Add the ginger slices, baijiu, and stock. Once the liquid boils, remove and discard the ginger slices.
3
Step 3
Use a small soup spoon to scoop portions of the fish paste and gently drop them into the simmering soup to form small balls. Cook for about 1 minute, until the fish balls float to the surface.
