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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 added warmth of ginger, garlic, and dried chilies, this soup is a culinary adventure that combines textures and tastes in every spoonful. Enjoy the taste...
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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!
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Do not overcook the fish fillets. Overcooked fish fillets in soup can become dry, tough, and lose flavor.
Adjust the amount of vinegar based on the sourness of your pickled mustard greens and personal preference.
Ensure the dried chilies are deseeded to control the level of spiciness.
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.
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.
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.
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.
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.
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 cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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