Clear Soup Chrysanthemum Fish
A traditional soup dish from Zhejiang. Black carp is scored in a crosshatch pattern, briefly blanched, then simmered in superior broth. The scored flesh opens into a chrysanthemum-like shape, and the broth remains clear and delicately flavored.
Ingredients
Black carp (cleaned, deboned, cut into small pieces, and scored with a cross-hatch pattern)
400 g
Ham slices
to taste
Green leafy vegetables
to taste
Cooking wine (for marinating)
to taste
Salt (for marinating)
to taste
MSG (monosodium glutamate)
to taste
Superior stock
to taste
Sesame oil
to taste
Instructions
1
Marinate the Fish
Clean the black carp, remove the bones, cut the flesh into small pieces, and score the surface with a cross-hatch pattern. Combine the fish with cooking wine and salt to marinate, then set aside.
2
Blanch the Fish
Pour water into a pot and bring it to a boil over high heat. Add the marinated fish pieces and blanch until just cooked through, then remove and drain.
3
Finish in Stock
In a separate pot, bring the superior stock to a simmer and season with MSG and sesame oil. Gently slide in the blanched fish pieces, bring back to a rolling boil, and serve immediately.
