Pickled Mustard Greens Fish Soup

Name: Pickled Mustard Greens Fish Soup
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 1 Sea bass (washed, gutted, blanched in boiling water, then rinsed); 250 g Pickled mustard greens (washed, sliced thin, soaked in water for 1 hour); 1 tbsp Shaoxing cooking wine; 1 tbsp MSG; Salt, a pinch; White pepper, a pinch; Sesame oil, a pinch; Cilantro, a pinch; 6 cup Stock

A soup featuring sea bass and pickled mustard greens, traditionally valued for nourishing the liver and kidneys, stimulating appetite, and supporting digestion.

1h 40m

Easy

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Ingredients

Sea bass (washed, gutted, blanched in boiling water, then rinsed) 1

Pickled mustard greens (washed, sliced thin, soaked in water for 1 hour) 250 g

Shaoxing cooking wine 1 tbsp

MSG 1 tbsp

Salt a pinch

White pepper a pinch

Sesame oil a pinch

Cilantro a pinch

Stock 6 cup

Instructions

Prepare the fish

Wash the sea bass and remove the innards, blanch it in a pot of boiling water, then rinse it clean.

Prepare the pickled greens

Wash the pickled mustard greens, slice them thinly, soak in clear water for 1 hour, and set aside.

Cook the soup

Pour the stock into a clean pot and bring it to a heat. Add the sea bass; once it is just cooked through, add the sliced pickled mustard greens.

Season and serve

Add the Shaoxing wine, skim off any foam, then add salt, white pepper, and MSG. Sprinkle with cilantro, drizzle with sesame oil, and serve immediately.