Chinese fish soups are simple affairs that rely on using the freshest possible fish, quickly cooked in a way that enhances its taste.
Easily made in the wok, this soup is also versatile: you can supplement the fish and the broth with a wide variety of complementary ingredients and seasonings. Adding left-overs can turn this soup into a substantial one-dish meal. I add a bit of chilli oil and a touch of vinegar to give the soup real zest.
Remove the skin from the fish fillets and then cut them into small pieces, about
Pour the stock into a wok and bring it to a simmer. Add the soy sauce, Shaoxing rice wine or dry sherry, ginger and spring onions and simmer for 30 seconds. Then add the fish and stir gently for 1 minute. As soon as the fish turns white, immediately turn off the heat. Add the chilli oil and vinegar. Ladle the soup into individual bowls or a soup tureen, garnish with the fresh coriander and serve immediately.
© 1996 Ken Hom. All rights reserved.