Shredded Radish and Crucian Carp Soup
A homemade milky-white fish soup, ideal for autumn and winter to help ward off colds.
Ingredients
crucian carp (cleaned, gutted, and pat-dried with paper towels)
1
radish (peeled and shredded)
100 g
oil
salt
cilantro
ginger (a piece cut open, used to wipe the pan)
Instructions
1
Ingredient Prep
Clean and gut the crucian carp, then pat it dry with paper towels. Peel the radish and shred it finely.
2
Seasoning the Pan
Heat an iron skillet over the flame and wipe the inside with a cut piece of ginger to prevent sticking.
3
Pan-Frying the Fish
Add oil and heat until you can feel the warmth from above. Holding the crucian carp by the tail, slowly slide it into the pan. Adjust heat to medium-low and do not move the fish until the bottom side is browned, then flip and brown the other side.
4
Making the Soup
Once both sides are browned and set, pour in boiling water, cover and bring to a boil, then uncover and simmer for 10 minutes.
5
Seasoning and Serving
Add the shredded radish, season with salt, and cook for 2 minutes. Sprinkle with cilantro and serve.
