Chinese · Dinner
Sliced Fish Soup
A clear Cantonese-style soup built on milky white broth, featuring delicate slices of white fish poached briefly until just opaque. Ginger, scallion, and white pepper season the base, while napa cabbage and mushroom add texture. Fish is coated lightly in cornstarch before poaching to keep the slices silky and separate.
$6
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
215Calories
31.2gProtein
5.6gFat
9.8gCarbs
2.4gSugar
1.3gFiber
1450mgSodium
95mgChol
1.1gSat Fat
720mgPotassium
60mgCalcium
1.4mgIron
2.3mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Slice the white fish fillet thinly against the grain, toss with cornstarch until lightly coated, and set aside on a plate.
2
Simmer
Bring the chicken stock and water to a gentle simmer over medium heat for 3 to 4 minutes until steaming with small bubbles breaking the surface.
3
Simmer
Add ginger, scallion whites, napa cabbage, and mushroom to the pot; simmer over medium heat for 2 to 3 minutes until the cabbage turns translucent at the edges.
4
Poach
Slide cornstarch-coated fish slices into the pot one at a time over medium-low heat for 2 to 3 minutes until opaque white and flaking easily.
5
Finish
Stir salt, white pepper, sesame oil, and light soy sauce into the pot; simmer over low heat for 30 seconds until dissolved.
6
Plate
Ladle the soup into a bowl, scatter scallion greens over the top, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tsp2 tsp cornstarch, for coating the fish
- 3 cups720ml chicken stock
- 1 cup240ml water
- 2-inch piece ginger
- 22 scallion, white and green separated
- 4 oz114g napa cabbage
- 4 oz114g mushroom
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp light soy sauce
