Song Sao Fish Soup

Name: Song Sao Fish Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 (about 600 g) Mandarin fish (cleaned, head removed, sliced along the spine into two halves, spine and cavity removed); 10 g Cooked ham (cut into 1.5 cm long shreds); 25 g Cooked bamboo shoots (cut into 1.5 cm long shreds); 25 g Soaked dried mushrooms (cut into 1.5 cm long shreds); 3 Egg yolks (beaten); 25 g Scallion segments (10 g for marinating fish, 15 g for sauteing); 5 g Ginger chunks (smashed); 1 g Ginger shreds (for garnish); 1 g White pepper powder (for garnish); 30 g Shaoxing wine (15 g for marinating fish, 15 g for cooking soup); 25 g Soy sauce (for cooking soup); 2.5 g Fine salt (1 g for marinating fish, 1.5 g for cooking soup); 25 g Vinegar (added before finishing); 3 g MSG (for seasoning); 250 g Clear broth (stock); 30 g Wet cornstarch (for thickening); 50 g Rendered pork fat (15 g for sauteing, 35 g drizzled in at 80 percent hot)

A renowned traditional soup tracing to the Southern Song dynasty, made with mandarin fish as the main ingredient, accompanied by ham, bamboo shoots, and mushrooms. Tangy, fragrant, and tender.

45 min

Easy

0 favorites

Ingredients

Mandarin fish (cleaned, head removed, sliced along the spine into two halves, spine and cavity removed) 1 (about 600 g)

Cooked ham (cut into 1.5 cm long shreds) 10 g

Cooked bamboo shoots (cut into 1.5 cm long shreds) 25 g

Soaked dried mushrooms (cut into 1.5 cm long shreds) 25 g

Egg yolks (beaten) 3

Scallion segments (10 g for marinating fish, 15 g for sauteing) 25 g

Ginger chunks (smashed) 5 g

Ginger shreds (for garnish) 1 g

White pepper powder (for garnish) 1 g

Shaoxing wine (15 g for marinating fish, 15 g for cooking soup) 30 g

Soy sauce (for cooking soup) 25 g

Fine salt (1 g for marinating fish, 1.5 g for cooking soup) 2.5 g

Vinegar (added before finishing) 25 g

MSG (for seasoning) 3 g

Clear broth (stock) 250 g

Wet cornstarch (for thickening) 30 g

Rendered pork fat (15 g for sauteing, 35 g drizzled in at 80 percent hot) 50 g

Instructions

Steam the Fish

Place the mandarin fish fillet skin-side down in a bowl. Add scallion segments (10 g), ginger chunks, Shaoxing wine (15 g), and fine salt (1 g) and let marinate briefly. Steam over high heat for 6 minutes, then remove. Discard the scallion segments and ginger chunks, and reserve the broth in a bowl. Shred the fish meat, removing skin and bones, and return it to the reserved broth bowl.

Cut and Prepare Ingredients

Cut the cooked ham, cooked bamboo shoots, and soaked dried mushrooms into 1.5 cm long shreds. Beat the egg yolks and set aside.

Build the Broth Base

Heat a wok over high heat, add rendered pork fat (15 g), and stir-fry the scallion segments (15 g) until fragrant. Pour in the clear broth and bring to a boil. Remove the scallion segments, then add Shaoxing wine (15 g), bamboo shoots shreds, and mushroom shreds.

Add Fish and Simmer

Once boiling again, add the fish along with its original broth. Add soy sauce, fine salt (1.5 g), and MSG. After boiling, thicken lightly with wet cornstarch slurry.

Add Egg, Vinegar, and Drizzle Pork Fat

Then pour in the beaten egg yolks and stir to combine. When the soup comes back to a boil, add vinegar and drizzle in the rendered pork fat (35 g) heated to 80 percent hot. Transfer to a serving bowl.