📝 About This Recipe
Originating from the heart of Jiangsu province, this 'Thick Soup with Fish Slices' embodies the Huaiyang philosophy of emphasizing the natural, delicate sweetness of fresh water fish. This dish features translucent, velvet-textured fish slices floating in a rich, ivory-colored broth thickened to the consistency of liquid silk. It is a sophisticated balance of mild savory notes and aromatic ginger, representing the pinnacle of Chinese 'Su' cuisine’s knife skills and heat control.
🥗 Ingredients
The Fish and Marinade
- 400 grams Grass Carp or Sea Bass Fillet (skinless, bones removed, sliced into 3mm thin petals)
- 1 tablespoon Shaoxing Rice Wine (for removing fishy scent)
- 1/2 Egg White (lightly beaten)
- 1 tablespoon Cornstarch (for velveting)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Salt
The Soup Base
- 4 cups High-Quality Chicken Stock (unsalted or low-sodium)
- 15 grams Fresh Ginger (finely julienned into needles)
- 3 pieces Shiitake Mushrooms (rehydrated and thinly sliced)
- 50 grams Bamboo Shoots (peeled and julienned)
- 20 grams Ham (Jinhua or Prosciutto) (finely minced for umami)
Thickening and Finishing
- 3 tablespoons Cornstarch Slurry (mixed with 3 tablespoons water)
- 1/2 teaspoon Sesame Oil (for aroma)
- 1 sprig Coriander (Cilantro) (finely chopped for garnish)
- 1 teaspoon Chinkiang Black Vinegar (optional, served on the side)
👨🍳 Instructions
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1
Begin by patting the fish fillets dry with paper towels. Slice the fish against the grain at a 45-degree angle into thin, translucent 'petals' about 3mm thick.
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2
In a medium bowl, combine the fish slices with salt, white pepper, and Shaoxing wine. Massage gently with your hands for 1 minute until the fish becomes slightly sticky.
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3
Add the half egg white and cornstarch to the fish. Mix well until every slice is coated in a thin, silky film. Let marinate in the refrigerator for 20 minutes.
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4
Prepare the vegetables: ensure the ginger, mushrooms, and bamboo shoots are cut into very fine, uniform matchsticks to match the delicacy of the fish.
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5
In a wok or heavy-bottomed pot, bring the chicken stock to a gentle simmer over medium heat.
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6
Add the julienned ginger, mushrooms, bamboo shoots, and minced ham to the simmering stock. Let them cook for 5-8 minutes to infuse the broth with their flavors.
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7
Season the broth with a pinch of salt and white pepper. Taste and adjust; it should be clean and savory.
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8
While the soup is simmering, bring a separate small pot of water to a boil, then turn it down to a very low simmer (barely bubbling).
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9
Quickly blanch the marinated fish slices in the separate pot of water for just 30-40 seconds until they turn opaque. Remove immediately with a slotted spoon. This keeps the main soup clear.
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10
Stir the cornstarch slurry once more to ensure it is smooth, then slowly pour it into the main soup pot while stirring constantly in one direction.
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11
Allow the soup to come back to a boil and thicken until it coats the back of a spoon with a glossy sheen.
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12
Gently slide the blanched fish slices into the thickened soup. Do not over-stir, or the delicate slices will break.
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13
Turn off the heat immediately. Drizzle with sesame oil and garnish with chopped coriander.
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14
Ladle into warmed individual bowls and serve immediately while the texture is at its peak.
💡 Chef's Tips
Use the freshest white-fleshed fish possible; if it smells 'fishy' raw, it will ruin the delicate broth. Blanching the fish in a separate pot of water before adding to the soup is a professional secret to keep the final broth crystal clear and free of starch clumps. When adding the cornstarch slurry, ensure the soup is boiling; if the soup is too cool, the starch won't activate properly and the soup will taste floury. Do not overcook the fish; it should be just cooked through to maintain its 'velvet' texture—it will continue to cook slightly in the hot soup. If you prefer a more 'sour-hot' profile, increase the white pepper and add a teaspoon of Chinkiang vinegar at the very end.
🍽️ Serving Suggestions
Serve as a sophisticated starter for a multi-course Chinese banquet. Pair with a crisp, dry Riesling or a glass of warm Shaoxing Hua Diao wine. Accompany with steamed jasmine rice or lightly toasted mantou buns to soak up the thick broth. A side of stir-fried pea shoots with garlic provides a vibrant, crunchy contrast to the soup's silkiness. Provide a small dish of Chinkiang black vinegar on the side for guests who enjoy a bright, acidic lift.