Chinese · Dinner
Braised Fish Belly Soup
White fish belly braised in a clay-pot style simmer with ginger, scallion, and garlic in a soy and Shaoxing wine broth, finished with sesame oil. The broth turns silky and savoury, ladled over the fish in a shallow bowl with scallion greens on top.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
302Calories
33.4gProtein
13.4gFat
8.8gCarbs
4.2gSugar
0.8gFiber
1456mgSodium
93mgChol
2.5gSat Fat
548mgPotassium
56mgCalcium
1.5mgIron
2.2mcgVitamin B12
3.8mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
low-calorie
Instructions
1
Prep
Pat the fish belly dry; season lightly with white pepper. Slice the ginger, smash the garlic, and cut scallions into 2-inch lengths.
2
Heat the vegetable oil in a shallow pot over medium-high heat; sear the fish skin-side down for 1-2 minutes until golden and releases easily.
3
Add the ginger slices, scallion whites, and garlic to the pot; sauté over medium heat for 30 seconds until fragrant and garlic turns pale gold.
4
Pour in the chicken stock, soy sauce, Shaoxing wine, and sugar; simmer over medium-low heat uncovered for 8-10 minutes until the flesh turns opaque.
5
Raise the heat to medium-high for 1-2 minutes to reduce the broth slightly until it coats the back of a spoon and darkens.
6
Plate
Ladle the fish and broth into a shallow bowl, drizzle with sesame oil, and scatter the scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish belly, cut into 2-3 pieces
- 2 cup480ml chicken stock
- 6 slicesabout 10g fresh ginger
- 44 scallions, white and green parts separated
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 1 tsp1 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- a pinch of white pepper
