Water Spinach Fish Soup
A light, soothing Chinese soup featuring tender fish slices and delicate water spinach. The gentle simmer coaxes out the natural sweetness of the fish while keeping the greens vibrant and fresh.
Story
This simple home-style soup comes together in under 30 minutes. The key is keeping the water at a gentle simmer rather than a rolling boil—this ensures the fish stays silky and doesn't break apart. Water spinach (also called ong choy or water morning glory) has a pleasant, slightly earthy flavor that pairs beautifully with the delicate fish.
Ingredients
white fish fillets (such as tilapia or catfish)
300g
water spinach (ong choy)
200g
cornstarch
1 tablespoon
ginger, sliced
3 pieces
salt
to taste
water
4 cups
vegetable oil
1 teaspoon
Instructions
1
Prep the fish and vegetables
Cut the fish fillets into thin, uniform slices. Trim the water spinach and cut into 2-inch lengths. Roughly chop half of the vegetable pieces for the broth.
2
Blanch the greens
Bring a small pot of water to a boil. Add the water spinach and blanch for about 30 seconds until just wilted. Drain and set aside.
3
Start the broth
In a clean pot, bring 4 cups of water to a boil with the ginger slices. Add a pinch of salt and the teaspoon of oil.
4
Cook the fish
Toss the fish slices briefly in cornstarch to coat lightly. Gently slide them into the boiling water. Reduce to a gentle simmer and cook for 2-3 minutes until the fish turns opaque. Skim off any foam that rises to the surface.
5
Finish and serve
Add the blanched water spinach to the pot. Turn the heat up slightly and let everything warm through for another minute. Taste and adjust seasoning with salt. Serve immediately in deep bowls.
