📝 About This Recipe
A cornerstone of Cantonese wellness cuisine, this Snakehead Fish Soup is prized for its delicate, milky-white broth and incredible restorative properties. The firm, sweet flesh of the freshwater snakehead is pan-seared to golden perfection before being simmered with warming ginger and goji berries to create a soul-soothing elixir. This dish is a masterclass in extracting deep umami flavors from simple, high-quality ingredients, resulting in a clean yet complex soup that is as nutritious as it is delicious.
🥗 Ingredients
The Fish
- 600 grams Snakehead fish (cleaned, deboned, and sliced into 1-inch thick pieces)
- 1 tablespoon Shaoxing wine (for marinating)
- 1/2 teaspoon White pepper (ground)
- 1 tablespoon Cornstarch (to coat the fish lightly)
Aromatics & Broth Base
- 2 inch piece Ginger (peeled and thinly sliced into matchsticks)
- 3 pieces Garlic cloves (smashed)
- 3 stalks Spring onions (cut into 2-inch lengths, whites and greens separated)
- 6 cups Boiling water (must be boiling to achieve the milky white color)
- 2 tablespoons Vegetable oil (for frying)
Soup Enhancements
- 1 block Silken tofu (cut into 1-inch cubes)
- 1 tablespoon Dried goji berries (soaked in water for 5 minutes)
- 4 pieces Dried red dates (pitted and halved)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Sesame oil (for finishing)
For Garnish
- 1 handful Cilantro (freshly chopped)
👨🍳 Instructions
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1
Pat the snakehead fish slices completely dry with paper towels. Marinate them with Shaoxing wine, white pepper, and a pinch of salt for 15 minutes.
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2
Just before cooking, lightly dust the fish pieces with cornstarch, shaking off any excess. This helps the fish hold its shape and prevents it from sticking to the pan.
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3
Heat 2 tablespoons of oil in a heavy-bottomed pot or a wok over medium-high heat. Add the ginger slices and the white parts of the spring onions, frying until fragrant and slightly golden.
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4
Carefully add the fish pieces in a single layer. Sear the fish for 2-3 minutes on each side until they develop a light golden crust. Do not fully cook them yet.
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5
This is the crucial step: Pour the 6 cups of boiling water directly over the seared fish. The reaction between the hot oil/fish and the boiling water will emulsify the fats, creating a beautiful milky-white broth.
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6
Add the red dates and smashed garlic to the pot. Bring the mixture to a vigorous boil for 5-8 minutes over high heat.
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7
Lower the heat to medium-low, cover the pot partially, and let it simmer for another 20 minutes to allow the flavors to meld and the broth to thicken slightly.
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8
Gently slide in the silken tofu cubes and the soaked goji berries. Simmer for an additional 5 minutes.
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9
Season the soup with salt to taste. Stir gently to avoid breaking the delicate tofu or fish slices.
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10
Add the green parts of the spring onions and a dash of sesame oil. Turn off the heat immediately.
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11
Ladle the hot soup into a large serving bowl, ensuring everyone gets a generous portion of fish and tofu.
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12
Garnish with fresh cilantro and an extra sprinkle of white pepper if desired. Serve immediately while steaming hot.
💡 Chef's Tips
Always use boiling water when starting the broth; cold water will result in a clear, thin soup rather than the desired milky texture. If using a whole fish instead of fillets, fry the fish head and bones as well to add even more depth to the broth. Be careful not to over-stir once the tofu is added, as silken tofu is extremely fragile. For an extra health boost, you can add a few slices of fresh ginseng or Angelica sinensis (Dang Gui) during the simmering stage. If the fish has a slight 'muddy' taste common in freshwater species, soak it in milk for 10 minutes before marinating to neutralize the flavor.
🍽️ Serving Suggestions
Serve with a side of light soy sauce mixed with sliced bird's eye chilies for dipping the fish. Pair with a bowl of fluffy jasmine rice or thin rice vermicelli (bee hoon) to soak up the broth. A side of stir-fried bok choy or gai lan provides a nice crunch and color contrast to the meal. For a traditional pairing, serve with a pot of hot Oolong or Pu-erh tea to cleanse the palate. This soup also goes wonderfully with crispy fried dough sticks (You Tiao) for dipping.