Sea Bass Soup
A famous traditional dish from Songjiang, Shanghai. It is stewed with Songjiang four-gill sea bass as the main ingredient, paired with diced bamboo shoots, minced chicken and other ingredients, featuring tender meat and a fresh, delicate flavor.
Ingredients
Sea bass fillet (deboned, cut into dice)
250 g
Winter bamboo shoot dice (blanched in boiling water first)
1000 g
Cooked chicken breast mince
a pinch
Ham mince
a pinch
Lard
50 g
Fine salt
1 g
Water starch slurry
50 g
Minced scallion and ginger
a pinch
Chicken broth
750 g
Instructions
1
Step 1
First debone the sea bass and cut into dice; blanch the bamboo shoot dice in boiling water first.
2
Step 2
Heat a wok over high heat, add 50 g lard until about half-hot, add the scallion to release aroma then fish it out, pour in the fish dice and briefly stir-fry, splash in wine, add the chicken broth together with the bamboo shoot dice and salt. Once the soup comes to a boil, thicken with wet starch slurry, drizzle on a little sesame oil, pour into a soup bowl, and sprinkle with the cooked chicken and cooked ham mince to finish.
