Watercress and Snakehead Fish Soup

Name: Watercress and Snakehead Fish Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1000 g Snakehead fish (make a horizontal cut below the gills to bleed it out, scale, slit open to remove innards, and wash clean); 150 g Watercress (washed); 50 g Honey dates; 10 g Fine salt; 3 g Dried tangerine peel; 6 g MSG; 6 g Ginger wine (minced ginger soaked in rice wine and strained); to taste Cooking oil (for pan-frying the fish); 4000 ml Water

Pan-fry the freshwater fish until golden, then simmer with watercress, dried honey dates, and aged tangerine peel for a rich, full-bodied broth.

1h 15m

Easy

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Ingredients

Snakehead fish (make a horizontal cut below the gills to bleed it out, scale, slit open to remove innards, and wash clean) 1000 g

Watercress (washed) 150 g

Honey dates 50 g

Fine salt 10 g

Dried tangerine peel 3 g

MSG 6 g

Ginger wine (minced ginger soaked in rice wine and strained) 6 g

Cooking oil (for pan-frying the fish) to taste

Water 4000 ml

Instructions

Prepare the fish

Make a horizontal cut below the gills of the raw fish to bleed it, then scale it, slit it open, remove the innards, and wash clean.

Prepare the vegetables

Wash the watercress.

Pan-fry the fish

Heat a wok and add cooking oil. When the oil reaches about 110°C (roughly 50% hot), add the fish and pan-fry until both sides turn golden brown, then add the ginger wine.

Simmer the soup

Add boiling water and let it briefly roll. Lift the fish out and rest it on a bamboo trivet. Transfer the original broth, watercress, dried tangerine peel, honey dates, and the fish into a soup pot, then add 4000 ml of water.