Mandarin Fish Soup

Name: Mandarin Fish Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 150 g Mandarin fish flesh (remove all bones, wash, and cut into slices 5 cm long, ~1.5 cm wide, and 3 mm thick); 10 g Mushrooms (rehydrated, washed, and stem bases trimmed); 25 g Spinach leaves (washed and cut into small pieces); 1500 ml Chicken broth; 5 g Cooking wine; 15 g Fine salt (5 g for marinating, 10 g for the soup); 1 g Ground white pepper (0.5 g for marinating, 0.5 g for the soup); 3 Egg whites (beaten and mixed with starch); 5 g Chili oil; 5 g Sesame seeds (roasted); 6 g MSG (2 g for marinating, 4 g for the soup); 8 g Cornstarch (mixed with the egg whites to coat the fish)

A Korean-style soup made with mandarin fish fillets, mushrooms, and spinach leaves. The broth is white-and-green in color with a spicy, aromatic flavor.

50 min

Easy

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Ingredients

Mandarin fish flesh (remove all bones, wash, and cut into slices 5 cm long, ~1.5 cm wide, and 3 mm thick) 150 g

Mushrooms (rehydrated, washed, and stem bases trimmed) 10 g

Spinach leaves (washed and cut into small pieces) 25 g

Chicken broth 1500 ml

Cooking wine 5 g

Fine salt (5 g for marinating, 10 g for the soup) 15 g

Ground white pepper (0.5 g for marinating, 0.5 g for the soup) 1 g

Egg whites (beaten and mixed with starch) 3

Chili oil 5 g

Sesame seeds (roasted) 5 g

MSG (2 g for marinating, 4 g for the soup) 6 g

Cornstarch (mixed with the egg whites to coat the fish) 8 g

Instructions

Marinate the fish slices

Remove all bones from the mandarin fish flesh, wash it, and cut into slices 5 cm long, about 1.5 cm wide, and 3 mm thick. Place in a bowl, add the cooking wine, 5 g salt, 0.5 g ground white pepper, and 2 g MSG. Mix well so the flavors are absorbed, and marinate for about 15 minutes.

Prepare the side ingredients

After rehydrating the mushrooms, wash them and trim off the stem bases. Pick and wash the spinach, take the leaves, and cut them into small pieces.

Cook the soup base

Pour the chicken broth into a soup pot, add the mushrooms, 0.5 g ground white pepper, 10 g salt, and 4 g MSG. Once it comes to a boil, add the spinach leaves and bring back to a simmer, then set aside.

Blanch the fish and finish the soup

Beat the egg whites and mix in the cornstarch, then toss with the mandarin fish slices to coat them evenly. Drop the coated fish into a pot of boiling water and blanch until just cooked through. Lift them out and add them to the soup pot. Stir in the chili oil, sprinkle with the roasted sesame seeds, and serve.