Credit: Lance Seeto
Picture Credit: Foodfolio
This is a northern Chinese recipe that combines the tartness of white radish, which is readily available at the markets, with the gingery broth of fish. White radish looks like a giant carrot and is commonly used in Asian soups along with green melon.
WHAT YOU NEED:
- 1 large fresh fish around 600g, or use fish heads
- 6 cups white radish, peeled and finely shredded
- 4 slices of ginger
- 1 green spring onion
- 1/2 teaspoon salt or as needed
- 1 teaspoon Chinese rice wine (available from Chinese stores)
- 2 litre cold water
- 1 teaspoon cooking oil
- Coriander for decorating and garnishing
WHAT YOU NEED:
- Scale the fish and remove the black membrane in the stomach. Drain thoroughly with paper. You don’t want the fish wet as you will fry in a pan. Set aside.
- Peel the skin of white radish and then finely cut into shreds, or use a peeler/grater
- Brush some oil on a large pot and fry ginger slices for around 30 seconds. Carefully slide the drained fish in. Let it stay for around 30 seconds over medium fire until one side becomes slightly brown. Turn the fish over and continue frying the second side.
- Pour around 2 litres of cold water or enough water to almost cover the fish body.
- Add rice wine, green spring onion and then turn up the heat and bring it to boil.
- Add white radish shreds and turn down to a simmer, cook for around 25 to 30 minutes until the soup becomes creamy white.
- Discard ginger slices and green onion. Portion fish and radish into bowls and add soup.
- Season with salt and decorate with fresh coriander leaves before serving.
Tasty and healthy soup recipe to enjoy on a cold day.