Classic Cantonese Fish Soup Recipe

2021-01-26
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • 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
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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!

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