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 600 g, cut into two pieces); 15 g Cooked bamboo shoots (shredded); 15 g Soaked dried shiitake mushrooms (shredded); 2 Eggs (yolks beaten); 2 Scallions (shredded); 1 Ginger (shredded); to taste Starch (slurry); 50 g Lard; 1 tbsp Soy sauce; 10 tbsp Stock; 1 tbsp Cooking wine; 1 tbsp Aromatic vinegar; 2 tsp Fine salt; 1 tsp MSG

A delicate, silky mandarin fish soup with the rich flavor of crab.

35 min

Easy

0 favorites

Ingredients

Mandarin fish (about 600 g, cut into two pieces) 1

Cooked bamboo shoots (shredded) 15 g

Soaked dried shiitake mushrooms (shredded) 15 g

Eggs (yolks beaten) 2

Scallions (shredded) 2

Ginger (shredded) 1

Starch (slurry) to taste

Lard 50 g

Soy sauce 1 tbsp

Stock 10 tbsp

Cooking wine 1 tbsp

Aromatic vinegar 1 tbsp

Fine salt 2 tsp

MSG 1 tsp

Instructions

Step 1

Shred the scallions, ginger, cooked bamboo shoots, and soaked shiitake mushrooms; beat the egg yolks. Cut the mandarin fish into two pieces, add the shredded scallions, shredded ginger, cooking wine, and fine salt, place in a steamer and steam over high heat for about 6 minutes, then remove. Heat lard in a pot, stir-fry the scallion shreds until fragrant, add the stock and bring to a boil, then add the cooking wine, shredded bamboo shoots, and shredded shiitake mushrooms. Once boiling, pour in the mandarin fish, add the soy sauce, fine salt, and MSG, bring to a boil, and thicken with a thin starch slurry.

Step 2

Then pour the beaten egg yolks into the pot and stir evenly. When the soup comes back to a boil, add the aromatic vinegar and drizzle over lard heated to 60% hot.