Cantonese-Style Shredded Fish Soup

Cooking StepsHow to cook Cantonese-Style Shredded Fish Soup step by step

Cooking Process

1. 
   Step 1

   Soak the wood ear mushrooms ahead of time and cut into thin strips. Soak the dried tangerine peel until soft, scrape off the white pith, and slice into fine strips. Cut the fried tofu puff into thin strips. Julienne the fuzzy melon and carrot. Chop the scallion and cilantro for garnish.

2. 
   Step 2

   Season the fish fillet with 1 tsp salt, 1 tsp sugar, cooking wine, julienned ginger, and 1/2 tsp white pepper. Mix well and marinate for 20 minutes.

3. 
   Step 3

   Heat a little oil in a pan and pan-fry the fish until golden on both sides. Add the white parts of the scallion, ginger slices, and a splash of cooking wine to remove any fishiness. Pour in enough water to cover the fish, bring to a boil over high heat, and continue boiling for 10 minutes. Remove the fish, let it cool, then carefully remove all bones and flake the flesh into fine shreds. Strain the fish broth and set aside.

4. 
   Step 4

   Pour the strained fish broth into a soup pot. Add the tangerine peel strips and ginger strips, and bring to a boil. Add the shredded fish and stir to combine. Once it returns to a boil, add the wood ear mushroom strips and tofu puff strips. Finally, add the julienned carrot and fuzzy melon. Simmer over low heat for 8 minutes until the vegetables are tender.

5. 
   Step 5

   Season with salt and white pepper to taste. Gradually drizzle in a cornstarch slurry while stirring, until the soup becomes smooth and silky. Turn off the heat, garnish with chopped scallion and cilantro, and serve. The leftover fish broth also makes a fantastic noodle soup base — perfect for a hearty breakfast bowl.

6. 
   Step 6

   This bowl of fish soup is rich in nutrients yet light and refreshing — perfect for summer dining.

7. 
   Step 7

   Since all the bones have been removed, it’s safe and enjoyable for children and the elderly alike.