Super Easy Fish Soup with Pickled Mustard

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.

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.

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.

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.

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.

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.

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.

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