Song Sao Fish Soup

Name: Song Sao Fish Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 Mandarin fish (about 600g, cleaned and gutted); 10 g Cooked ham (julienned); 25 g Cooked bamboo shoots (julienned); 25 g Soaked dried shiitake mushrooms (julienned); 3 Egg yolks (beaten); 25 g Scallion segments; 5 g Ginger root (smashed); 1 g Julienned ginger; 1 g Ground white pepper; 30 g Shaoxing wine; 25 g Soy sauce; 2.5 g Fine salt; 25 g Vinegar; 3 g MSG; 250 g Clear broth; 30 g Wet cornstarch; 50 g Rendered lard

A famous Hangzhou dish, traditionally attributed to Song Sao, made into a thick soup with mandarin fish, ham, bamboo shoots, and mushrooms, with a fresh, fragrant flavor.

35 min

Easy

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Ingredients

Mandarin fish (about 600g, cleaned and gutted) 1

Cooked ham (julienned) 10 g

Cooked bamboo shoots (julienned) 25 g

Soaked dried shiitake mushrooms (julienned) 25 g

Egg yolks (beaten) 3

Scallion segments 25 g

Ginger root (smashed) 5 g

Julienned ginger 1 g

Ground white pepper 1 g

Shaoxing wine 30 g

Soy sauce 25 g

Fine salt 2.5 g

Vinegar 25 g

MSG 3 g

Clear broth 250 g

Wet cornstarch 30 g

Rendered lard 50 g

Instructions

Steam the fish

Clean and gut the mandarin fish, remove the head, slice along the spine into two halves, and remove the spine and belly cavity. Place the fish skin-side down in a basin, add scallion segments (10g), ginger root, Shaoxing wine (15g), and fine salt (1g), and let marinate briefly. Steam over high heat for 6 minutes, remove, discard the scallion segments and ginger, and reserve the steaming juices in a bowl. Flake the fish meat, discard the skin and bones, and return the meat to the original juice bowl.

Prepare the garnishes

Cut the cooked ham, cooked bamboo shoots, and shiitake mushrooms all into thin strips 1.5 cm long. Beat the egg yolks and set aside.

Cook into a thick soup

Place a wok over high heat, add rendered lard (15g), add scallion segments (15g) and sauté until fragrant. Pour in the clear broth and bring to a boil, discard the scallion segments, and add Shaoxing wine (15g), bamboo shoot strips, and shiitake strips. Once it returns to a boil, add the fish meat along with its original juices. Add soy sauce, fine salt (1.5g), and MSG. When it boils, thicken with a thin cornstarch slurry, then pour in the beaten egg yolk and stir evenly. When the soup returns to a boil, add the vinegar, drizzle with rendered lard (35g) heated to about 80% hot, transfer to a serving bowl, and sprinkle with the cooked ham strips, julienned ginger, and ground white pepper. Serve immediately.