Claire Corlett

Fish Food, Fish Tanks, and More
AMAZINGLY SAVORY FISH STEW – A famous Chinese Fish Soup Recipe [宋嫂鱼羹]

AMAZINGLY SAVORY FISH STEW – A famous Chinese Fish Soup Recipe [宋嫂鱼羹]

Welcome to souped up recipes. I’m so excited Today I am going to make a special video since I just hit 5000 subscribers My channel name is souped up recipes but I haven’t shared any soup recipes yet! For this special occasion, we are making Sister Song’s Fish Broth [宋嫂鱼羹]. It is a famous hang zhou dish – they’ve
been cooking this for 800 years. You will need some baby bamboo shoots cut it into thin shreds mushroom, any type mushroom will work Slice them into thin shreds too Also, we gonna cut some ham into the same
size. This is Chinese ham you can use the ones you can find in the store Scramble 2 eggs for later. OK, let’s take a look at our fish. I am using bass today You can use walleye, perch sea bass But don’t use the type of fish that got
those powerful fishy smells because that’s gonna ruin this dish. Do a straight cut on the end of the skull. Then start cutting all the way from the tail. Make sure you cut down with pressure against
the backbones. I am not really good at filleting fish. I will still show you how to do it hope it will encourage you to buy a whole
fish. Once you reach the dorsal fin, then you change the angle of your knife. Gently cut off the meat from the ribs. It’s Kind of like sweeping the meat off. I don’t have the right knife for filleting
fish. Looks a little silly, but it works. Next, we need to peel the skin off. Cut the tail a little bit so you have something
to grab on. Make sure you apply pressure as you do this. Now you got 2 pieces of nice bass fillet. Let’s slice it into thin pieces. Marinate the fish with 1 tsp of ginger juice and 1 tsp of Chinese cooking wine shao xing wine will be good too. Give it a mix, let it sit in the fridge for 20 minutes We gonna use the fish bones to make a broth. Add a bunch of spring onion into the pot. And few slices of ginger. Then pour in 33 ounces of water. Add the fish bones. Bring this to a boil, low heat stew it for
20 minutes. Drain the broth. There is some meat attached to the bone. If you don’t want to waste it, you can take it off and put it back to the broth. Add 2 tbsp of oil into the wok put in 1 tbsp of garlic, give it a minute to become fragrant. Then add in the mushroom, baby bamboo shoots,
and ham. Stir it for 1 or 2 minutes. Time to add the fish broth. Bring it to a boil. Our fish soup is nice and bubbling now. Add in 2 beaten eggs. Use the spatula to make the egg spread evenly
in the broth. Wait until it comes back to a boil Pour in 1 tbsp of cornstarch slurry which I made ahead of the time. 1 tbsp of cornstarch + 1 tbsp of water, mix
it together. After you add the slurry, the soup will be
a little thicker. At this point, we can dump in our fish. Give it a mix. Now we can add in all the seasoning, which is 1 tsp of black vinegar, 1 tsp of white pepper and 1 tsp of sugar. The sugar really helps to bring out the sweetness
from the fish. You should turn off the heat 1 minute after you put in the fish because you don’t want to overcook it. Give it a taste to see if you need more salt. Every ham has different amount of salt so check every time. You don’t want to ruin it by adding too much salt. Now you are done. Let‘t try the broth. Even the King loves it. It is really fresh and delicious. The ham gives nice salty, smoky and distinctive taste. And the vegetable makes the dish even healthier. It is also very convenient to eat. You barely need to chew, you just drink it. Boneless fish thinly slices vegetable and meat. Perfect comfort food for old and baby. I hope you give this classic Hangzhou dish a try. Check the description for all the ingredients
amounts and the steps. Give me a thumbs up if you like it. And special thanks to everyone subscribed. I cannot believe I already hit 5,000 subscribers. I’m excited to keep bringing you more deliciousrecipes. Will see you next time.

39 comments on “AMAZINGLY SAVORY FISH STEW – A famous Chinese Fish Soup Recipe [宋嫂鱼羹]

  1. You're firing these videos off one after another! Congratulations on over 5,000 subscribers, Mandy. I might try this recipe in the future as I frequently end up catching Bass and Perch. We have Walleye here but I feel like Northern Pike might also work as it has a nice, mild flavor. Next time I keep a fish out of clean water I'll try this out. I've never had a fish soup before.

  2. Congrats on 5k subs. Looks designed to bring out the flavor of a mild tasting fish. Since this is so famous, I am surprised there are no additional seafood's in it like shrimp or maybe scallops.

  3. Congratulation! I just subscribed your channel few days ago and love all your recipe. Way to go girl! Can you share how to make roast duck?

  4. I love your videos, I wish have had found your videos earlier! Very enjoyable. But it took me some time to figure out that this is not a ghost in the left corner :S


  6. Great video. Will try your recipe. Tip: when finally sweeping off the skin, try using the other side (the blunt part) of the knife while sweeping it off. Great job. Hope my tip helps.

  7. This young woman is a great cook! I've enjoyed watching a few of her other videos. I am going to subscribe and click on bell to receive notices.

  8. Hi Mandy, your fish stew looks very tasty, I am going to make it . I bought some fish and i was looking for good recipe this one is the winner.I love you cooking and technique thanks again for the recipe.


    (I share ingredients and recommended products there)

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