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Shi Mu Yu Geng (虱目魚羹) – Milkfish Soup
More recipes: Chinese Recipes · Asian Soups · All Asian Recipes
Shi Mu Yu Geng (虱目魚羹) – Milkfish Soup
Laura Chen
4
20 Minuten
40 Minuten
200
Taiwanese
Soup
This traditional Taiwanese milkfish soup, known as Shī Mù Yú Gēng, combines tender milkfish with a spicy, clear broth. It is popular for its warming and soothing qualities.
Ingredients
- 300 g milkfish fillet, cut into pieces
- 1 liter fish stock
- 50 g ginger, sliced
- 2 scallions, chopped
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp rice wine
- 100 g tofu, cubed
- 1 tbsp cornstarch, dissolved in 2 tbsp water
- Fresh cilantro, for garnish
Instructions
- Wash the milkfish fillets thoroughly and set aside.
- In a large pot, bring the fish stock to a boil together with the ginger.
- Reduce the heat and add the fish and tofu. Simmer over medium heat for 20 minutes.
- Add the soy sauce, salt, white pepper and rice wine to the soup and stir well.
- Add the dissolved cornstarch and keep simmering until the soup thickens slightly.
- Garnish the soup with the chopped scallions and sprinkle with fresh cilantro.
- Serve hot.
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More recipes: Chinese Recipes · Asian Soups · All Asian Recipes