Poached Crucian Carp with Clams
A Shanghai-style soup in which crucian carp and clams are gently simmered together for a light, delicately flavored broth.
Ingredients
live crucian carp (cleaned, split along the back, scored on the back)
2
live clams
250 g
cooked ham
3 slices
bamboo shoot
5 slices
rehydrated shiitake mushroom
1
ginger piece (for cooking fish)
to taste
scallion segment (for cooking fish)
to taste
seasoning (for cooking fish)
to taste
Instructions
1
Cook the crucian carp
Clean the crucian carp, split along the back, and score a few cuts on the back. Place it in a pot of clear water, add seasoning, ginger pieces, scallion segments, and bamboo shoot slices, bring to a boil, then simmer over low heat until cooked through. Transfer to a soup bowl.
2
Cook the clams
Place the clams in a pot of clear water and cook until the shells open. Remove and place them in the soup bowl.
3
Finish the soup
Strain the fish broth and clam broth, bring to a boil, add shiitake mushrooms and cooked ham slices, adjust the seasoning, then pour into the soup bowl to finish.
