Name: Chinese Ginger and Scallion Fish Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 lb white fish fillets (cod, halibut, or sea bass), cut into 2-inch pieces; 2-inch piece fresh ginger, julienned; 6 scallions, white parts sliced diagonally, green parts reserved for garnish; 2 tablespoons Shaoxing wine or dry sherry; 6 cups low-sodium chicken broth; 1 tablespoon light soy sauce; ½ teaspoon white pepper; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 small bunch cilantro, leaves picked for garnish; Salt to taste

Instructions

Prepare the fish

Clean the fish fillets, ensuring all bones are removed. Cut into 2-inch pieces and place in a bowl. Add 1 tablespoon of Shaoxing wine, a pinch of salt, and ¼ teaspoon white pepper. Gently mix and let marinate for 10 minutes.
Create the aromatic base

Heat vegetable oil in a large pot over medium heat. Add half of the julienned ginger and the white parts of the scallions. Stir-fry for 30 seconds until fragrant. Add minced garlic and cook for another 15 seconds, being careful not to burn it.
Prepare the broth

Pour in the chicken broth and bring to a boil. Add the remaining Shaoxing wine, light soy sauce, and the rest of the white pepper. Reduce heat to simmer for 10 minutes to allow the flavors to meld together.
Cook the fish

Gently slide the marinated fish pieces into the simmering broth. Do not stir vigorously as this might break the fish. Instead, gently swirl the pot to distribute the fish. Cover and simmer on low heat for 4-5 minutes until the fish is just cooked through and opaque.
Final touches

Turn off the heat and drizzle sesame oil over the soup. Taste and adjust seasoning if needed. Garnish with the remaining julienned ginger, sliced green parts of scallions, and cilantro leaves.

Chinese Ginger and Scallion Fish Soup

Ingredients

Instructions

Nutritional Information