Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 6 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced mushrooms
- 1 cup bok choy, chopped
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the water, soy sauce, rice vinegar, fish sauce, sugar, salt, and black pepper. Bring to a boil.
3. Add the fish fillets, mushrooms, bok choy, carrots, and celery. Reduce heat to low and simmer for 10-15 minutes until the fish is cooked through and the vegetables are tender.
4. Stir in the scallions and cilantro. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, high heat to bring the soup to a boil, and low heat to simmer.
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 9g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Shitake mushrooms can be used instead of sliced mushrooms.
- Baby spinach can be used instead of bok choy.
- Green beans can be used instead of sliced carrots.
- Napa cabbage can be used instead of sliced celery.
Variations:
- Add a tablespoon of chili paste for a spicy kick.
- Use chicken broth instead of water for a richer flavor.
- Add a can of coconut milk for a creamy texture.
- Use shrimp instead of fish for a seafood soup.
Tips and tricks:
- Use fresh fish for the best flavor.
- Don't overcook the fish or it will become tough.
- Add the vegetables in order of cooking time, starting with the ones that take the longest to cook.
- Garnish with additional scallions and cilantro for extra flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle and let guests serve themselves.
Garnishes:
Garnish with additional scallions and cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too bland, add more soy sauce or fish sauce for more flavor.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftover soup in the refrigerator and reheat thoroughly before serving.
Food history:
Fish soup is a popular dish in many cultures, including Chinese cuisine. It is often served as a light and healthy meal.
Flavor profiles:
This Chinese fish soup is savory, slightly sweet, and has a hint of sourness from the rice vinegar.
Serving suggestions:
Serve the soup as a main dish for a light and healthy meal.
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Region: Chinese