Classic Cantonese Fish Soup Recipe
2021-01-26- Cuisine: Chinese
- Course: Soup
- Skill Level: Beginner
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Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Ready In: 50m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
156.9 -
Carbohydrates
20.3 g -
Cholesterol
31.2 mg -
Fat
1.1 g -
Fiber
6.1 g -
Protein
17.7 g -
Saturated Fat
4.1 g -
Serving Size
1 -
Sodium
627.8 mg -
Sugar
3.1 g -
Trans Fat
0.0 g -
Unsaturated Fat
0.0 g -
Potassium
462.5 mg
Classic Cantonese fish soup recipe. Very easy and tasty Chinese fish and vegetable soup. Ready in less than an hour! More seafood recipes
Classic Cantonese Fish Soup Recipe
Ingredients
- 12 oz (360 g) white fish fillets, cut across into thin strips
- 2 tablespoons soy sauce
- 2 teaspoons dry sherry
- 3 tablespoons vegetable oil
- 2 medium onions, peeled and chopped
- 4 shallots, peeled and chopped
- 3 stalks of celery, trimmed and chopped
- 7 cups (1.75 L) chicken stock
- salt and freshly ground black pepper
Method
Step 1
In a large bowl, combine fish fillets, soy sauce, sherry, and 1 tablespoon vegetable oil. Mix well and leave to marinate at room temperature for 1 hour.
Step 2
Heat remaining vegetable oil in a large saucepan. Add onions, chopped shallots, and celery. Cover saucepan and cook for 5 minutes.
Step 3
Add chicken stock and bring to a boil. Add marinated fish fillets and marinating juices and cook for a further 10 minutes.
Step 4
Taste Cantonese fish soup and adjust seasoning. Pour into soup bowls and garnish with remaining shallots. Cantonese fish soup is ready. Bone Appetite!
