Mullet Soup

Name: Mullet Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 (about 500 g) Mullet (gills and innards removed, washed, with diagonal slashes on both sides); 15 g Mushrooms (washed and julienned); 50 g Pork (silverskin removed, washed and julienned); 15 g Canned bamboo shoots (julienned); 60 g Peanut oil (35 g for frying the fish, 25 g for stir-frying); 15 g Cooking wine; 20 g Soy sauce; 3 g MSG; 300 ml Chicken broth; 3 g Salt; 25 g Green onions (peeled, washed, cut into 3 cm segments); 5 g Ginger (peeled, washed, and sliced); 3 g Garlic (peeled, washed, and sliced); 0.5 g Chili oil

A Korean-style soup starring tender mullet, paired with shredded pork, shredded bamboo shoots, and other complementary ingredients. It features a bright, spicy broth that highlights the fresh, delicate flavor of the mullet.

45 min

Easy

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Ingredients

Mullet (gills and innards removed, washed, with diagonal slashes on both sides) 1 (about 500 g)

Mushrooms (washed and julienned) 15 g

Pork (silverskin removed, washed and julienned) 50 g

Canned bamboo shoots (julienned) 15 g

Peanut oil (35 g for frying the fish, 25 g for stir-frying) 60 g

Cooking wine 15 g

Soy sauce 20 g

MSG 3 g

Chicken broth 300 ml

Salt 3 g

Green onions (peeled, washed, cut into 3 cm segments) 25 g

Ginger (peeled, washed, and sliced) 5 g

Garlic (peeled, washed, and sliced) 3 g

Chili oil 0.5 g

Instructions

Prepare the fish

Remove the gills and innards from the fish, wash it, and make diagonal slashes on both sides of the fish.

Prep the ingredients

Remove the silverskin from the pork, wash it, and julienne it along with the bamboo shoots and mushrooms. Peel and wash the green onions, then cut them into 3 cm segments. Peel and wash the ginger and garlic, then slice both.

Marinate

Coat both sides of the fish with soy sauce and marinate to let the flavor absorb.

Fry the fish

Heat a wok and add 35 g of peanut oil. When the oil reaches 80–90% hot, place the marinated mullet in and fry until both sides are golden brown, then remove and drain the oil.

Braise

Add the remaining 25 g of peanut oil to the wok, heat to 50% hot, add the pork strips and stir-fry a few times, then add the bamboo shoot strips, mushroom strips, cooking wine, soy sauce, MSG, chicken broth, salt, green onion segments, ginger slices, and garlic slices. Add the fried fish, bring to a boil over high heat, then reduce to low heat and braise until about 200 ml of broth remains. Remove the green onions, ginger, and garlic, drizzle with a few drops of chili oil, and serve.