Sliced Fish Soup

🛒 Ingredients

• Batang (Spanish Mackerel) Fillet 120 g · 144 kcal
• Soft Tofu 50 g · 38 kcal
• Nai Bai (Baby Bok Choy) 80 g · 10 kcal
• Fresh Ginger 10 g · 8 kcal
• Spring Onions 5 g · 2 kcal
• Peanut Oil 5 g · 45 kcal
• Light Soy Sauce 15 g · 10 kcal
• Sesame Oil 2 g · 18 kcal
• Fried Shallots 5 g · 25 kcal
• Fish Stock 300 g · 10 kcal

👨‍🍳 Instructions

1. Prepare the fish: Slice the batang fillet thinly, rinse gently, and pat dry. Season lightly with white pepper and a pinch of salt if desired, or skip salt if using preserved radish.
2. Heat peanut oil in a pot over medium heat. Sauté sliced ginger until fragrant, about 1-2 minutes.
3. Pour in the fish stock and bring it to a rolling boil. Add light soy sauce and a dash of white pepper to taste.
4. Add the nai bai and soft tofu to the boiling broth. Cook for 1-2 minutes until the vegetables are slightly tender.
5. Gently slide the sliced fish into the soup. Cook for only 1-2 minutes until the fish turns opaque and is just cooked through, do not overcook.
6. Ladle the hot Sliced Fish Soup into a serving bowl. Drizzle with sesame oil and garnish generously with chopped spring onions and fried shallots.