排 · Renew · soup
Fish & Tofu Soup
豆腐鱼汤
豆腐鱼汤
Serves
3
Time
47 min
For
Clean protein
Po Po sayswhy we make this
“A lighter cousin of the crucian carp and tofu soup. White fish from any local fishmonger works; the dry-fry method is what gives the broth its silky white character.”
Ingredients · 材料
At SeeWoo · Wing Yip
400g
White fish fillet (snapper/seabass) 白鱼
fillets or steaks; sea bass, cod, snapper
300g
Silken or soft tofu 豆腐
cut into 2cm cubes
5 slices
Old ginger 老姜
1 stalk
Spring onions 葱
for garnish
1 tbsp
Toasted sesame oil 麻油
to taste
Sea salt 盐
Method · 做法
1
Pat the fish completely dry. Heat sesame oil in a wok and pan-fry both sides with the ginger until golden, about 3 minutes per side.
2
Pour over 1.2L of boiling water (cold water will not go milky-white).
3
Boil hard for 8 minutes. Add tofu cubes. Reduce heat and simmer 15 minutes.
4
Salt at the end. Garnish with spring onion. Serve immediately.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.