Carp & Mooli Soup

Name: Carp & Mooli Soup
Yield: Serves 4
Cuisine: China
Ingredients: 150 g/5 oz mooli/daikon or white radish, cut into 1cm/½ in cubes; 150 g/5 oz mooli/daikon or white radish, cut into 1cm/½ in cubes; 30 ml/2 tbsp sesame oil; 30 ml/2 tbsp light soy sauce; fresh coriander/cilantro leaves, to garnish; 2.5 ml/½ tsp ground black pepper; fresh coriander/cilantro leaves, to garnish; 3 garlic cloves, roughly chopped; 30 ml/2 tbsp vegetable oil; 300 g/11 oz carp fillets; 25 g/1 oz ginger, shredded; 1 fish stock/bouillon cube; 800 ml/scant 1½ pints/3½ cups boiling water; 150 g/5 oz mooli/daikon or white radish, cut into 1cm/½ in cubes; 1 fish stock/bouillon cube

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The people of Shanghai are famously skilled at preparing and cooking seafood. Carp are prized for their ornamental beauty, symbolism (gold and silver carp are believed to be the bringers of good fortune), and wonderful taste and texture. Whenever there is a meal requiring fish, the bones and carcass are simmered with aromatics to make a stock for another day — for ease you can also use a stock cube.

Ingredients

Asia
China
Shanghai
Pescatarian
Soup

Ingredients

Method