Fish Soup with Sour Bamboo Shoots

Name: Fish Soup with Sour Bamboo Shoots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g Tiaoshou fish (cleaned, with bones, gills, and innards removed); 100 g Sour bamboo shoots (shredded); 30 g Ginger (shredded); 20 g Fresh red chili (minced); 20 g Garlic (minced); 1000 ml Mixed bone broth; 20 g Scallions (chopped); 100 g Cooked pork lard; 10 g Fine salt; 2 g Ground white pepper; 4 g Monosodium glutamate

A traditional Yunnan Jingpo ethnic group dish, this recipe stews tiaoshou fish with sour bamboo shoots for a well-balanced, tangy and spicy flavor.

40 min

Easy

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Ingredients

Tiaoshou fish (cleaned, with bones, gills, and innards removed) 500 g

Sour bamboo shoots (shredded) 100 g

Ginger (shredded) 30 g

Fresh red chili (minced) 20 g

Garlic (minced) 20 g

Mixed bone broth 1000 ml

Scallions (chopped) 20 g

Cooked pork lard 100 g

Fine salt 10 g

Ground white pepper 2 g

Monosodium glutamate 4 g

Instructions

Prepare the fish

Remove all bones, gills, and innards from the Tiaoshou fish, and wash it clean.

Sauté and simmer

Heat a wok over high heat until it reaches about 70% hot (roughly 200°C / 400°F), add the cooked pork lard, then add the shredded ginger and minced garlic to bloom the aromatics. Pour in the bone broth, and once it comes to a boil, add the Tiaoshou fish, shredded sour bamboo shoots, and minced fresh red chili. Simmer until the fish is cooked through, then season with the salt, ground white pepper, monosodium glutamate, and chopped scallions. Transfer to a serving bowl and serve immediately.