Chinese Okra and Fish Soup (勝瓜魚湯)

We love our asian soups over here on evaswok.com. Here’s another one for you! Can’t seem to get that milky colour in your soups ? We have a key tip for you at the end!

INGREDIENTS

• 1 chinese okra (425g)
• 10g dried black fungus
• 720g golden threadfin bream
• 30g ginger

INSTRUCTIONS

First , cut both ends of the chinese okra. Peel off the hardened part and cut them into pieces.

Immerse the black fungus for about 10 minutes. Cut the hardened part and wash them.

Remove the scale of golden threadfin bream and internal organs. Wash it thoroughly and pat dry

Prepare 2 liters of boiling water.

Put 3 tbsp of oil and fry the 20g of ginger with medium heat. Fry both sides of the fish until it turns golden. Crush the fish and fry it until it becomes dry. Add ¼ tsp of salt,  2 liters of boiling water and 10g of ginger. After covering the lid, boil for about 15 minutes.

Separate the fish scraps and ginger using a strainer

Boil the fish soup on high heat. Add the black fungus and chinese okra and boil for one minute. Do a quick taste test and serve.

TIPS

• To achieve that milky colour and excellent taste,  achieving the golden brown colour when frying the fish is a priority. Then add the boiling water immediately. 

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Chinese Okra and Fish Soup (勝瓜魚湯)

5 from 1 vote

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Ingredients

  

• 1 chinese okra 425g
• 10 g dried black fungus
• 720 g golden threadfin bream
• 30 g ginger

Instructions

 

• First , cut both ends of the chinese okra. Peel off the hardened part and cut them into pieces.
• Immerse the black fungus for about 10 minutes. Cut the hardened part and wash them.
• Remove the scale of golden threadfin bream and internal organs. Wash it thoroughly and pat dry
• Prepare 2 liters of boiling water.
• Put 3 tbsp of oil and fry the 20g of ginger with medium heat. Fry both sides of the fish until it turns golden. Crush the fish and fry it until it becomes dry. Add ¼ tsp of salt, 2 liters of boiling water and 10g of ginger. After covering the lid, boil for about 15 minutes.
• Separate the fish scraps and ginger using a strainer
• Boil the fish soup on high heat. Add the black fungus and chinese okra and boil for one minute. Do a quick taste test and serve.

Notes

1.To achieve that milky colour and excellent taste, achieving the golden brown colour when frying the fish is a priority. Then add the boiling water immediately.

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