Creamy King Fish Soup
Simmer fat wang fish with pork slices and chicken broth to make a rich, creamy, milky-white soup.
Ingredients
Fat King fish (about 750g)
1
Lean pork
50 g
Cilantro
5 g
White scallion segments
10 g
Ginger slices
10 g
Fine salt
5 g
White pepper powder
1.5 g
Chicken broth
1000 g
Cooked pork lard
100 g
Instructions
1
Step 1
Remove the gills, eviscerate, and wash the fish. Use a knife to score small willow-leaf patterns on both sides of the fish. Cut the lean pork into cockscomb-shaped slices about 3 cm long, 1.5 cm wide, and 0.3 cm thick.
2
Step 2
Place a pot over high heat and add the cooked pork lard. When the oil reaches about 70% hot, pour in the hot chicken broth, then add the fish, pork, scallion, and ginger. Cover the pot and cook until the broth turns milky white. Season with salt and white pepper powder, then pour into a soup bowl. Serve with a small side dish of cilantro.
