Super Easy Fish Soup with Pickled Mustard

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Tham Jessica (@jessieinthekitchen)

This flavorful Red Snapper Soup with Pickled Mustard Greens is a delightful and nutritious dish, perfect for a light yet satisfying meal. The soup features tender red snapper fillets, marinated and cooked to perfection in a rich, aromatic broth infused with the tangy goodness of pickled mustard greens. With the...

Super Easy Fish Soup with Pickled Mustard recipe
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

Ingredients

5 Servings
(1 serving = 1 bowl)

Main Ingredients

  • red snapper (keep bones for stock)
    red snapper (keep bones for stock)
    600g
  • Some cooking oil
    Some cooking oil
  • ginger
    ginger
    15g
  • pcs dried chilies (deseeded and cut into short lengths)
    pcs dried chilies (deseeded and cut into short lengths)
    3
  • garlic
    garlic
    6clove
  • stalk spring onions
    stalk spring onions
    1
  • Some slice chilies
    Some slice chilies
  • pickled mustard greens (sourish type)
    pickled mustard greens (sourish type)
    200g
  • salt
    salt
    1tsp
  • sugar
    sugar
    1tsp
  • vinegar (optional)
    vinegar (optional)
    1tbsp

Marinade (For fish fillets)

  • salt
    salt
    1tsp
  • Shaoxing wine
    Shaoxing wine
    1tbsp

Soup Stock

  • water
    water
    1 1/2L
  • Fish bones and fish head
    Fish bones and fish head
  • sliced ginger
    sliced ginger
    10g

How to make Super Easy Fish Soup with Pickled Mustard

Preparation

  1. Step 1

    Deseed and cut dried chilies into short lengths. Slice the garlic and ginger. Chop the spring onions, keeping the white part separate. Cut the pickled mustard greens into small pieces.

  2. Step 2

    Heat a wok without oil. Pour in the pickled mustard greens and stir-fry to dry up the water. Remove from the wok and set aside for later use.

  3. Step 3

    Remove the fish meat and slice it thinly. Wash it twice with clean water and drain. Marinate the fish slices with salt and Shaoxing wine for 20 minutes.

Making the Soup Stock

  1. Step 1

    In a pot of hot water, add the fish bones with salt and sliced ginger. Let it simmer at low heat for 30 minutes. Discard the bones and keep the soup stock.

Cooking the Soup

  1. Step 1

    Heat some cooking oil in the wok. Stir-fry the slices of ginger, garlic, spring onion (white part), and dried chilies until fragrant and golden brown. Add back the pickled mustard greens and stir quickly until well combined.

  2. Step 2

    Pour in the fish stock, cover, and simmer for 10 minutes. Season with salt and sugar. Add white vinegar if the soup is not sour enough.

  3. Step 3

    Scoop out the pickled mustard greens and place them at the bottom of a bowl. Add the fish fillets to the wok and cook for about 30 seconds. Once cooked, remove immediately and serve in a large bowl with the pickled mustard greens. Pour the soup into the bowl.

Serving

  1. Step 1

    Garnish with spring onions and sliced chilies. Serve immediately and enjoy!

    Step 4.1: Garnish with spring onions and sliced chilies

Nutrition (per serving)

Calories

169.1kcal (8.46%)

Protein

23.5g (46.92%)

Carbs

8.1g (2.96%)

Sugars

3.1g (6.12%)

Healthy Fat

4.9g

Unhealthy Fat

1.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Do not overcook the fish fillets. Overcooked fish fillets in soup can become dry, tough, and lose flavor.

  2. Adjust the amount of vinegar based on the sourness of your pickled mustard greens and personal preference.

  3. Ensure the dried chilies are deseeded to control the level of spiciness.

FAQS

  1. Can I use a different type of fish for this soup?

    Yes, you can substitute red snapper with other white fish like sea bass or cod. Ensure the fish is fresh and suitable for soup.

  2. Where can I find pickled mustard greens?

    Pickled mustard greens can be found in Asian supermarkets or specialty stores. Look for the sourish type to achieve the authentic flavor.

  3. How can I adjust the spiciness of the soup?

    To reduce the spiciness, use fewer dried chilies or remove the seeds entirely. You can also add a pinch of sugar to balance the flavors.

  4. Can I make the soup stock in advance?

    Yes, the soup stock can be made in advance and stored in the refrigerator for up to 2 days. Reheat before using.

  5. What is Shaoxing wine and where can I find it?

    Shaoxing wine is a Chinese rice wine commonly used in cooking. It can be found in most Asian supermarkets. If unavailable, you can substitute with dry sherry or cooking sake.

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Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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