Oriental style fish soup recipe
Ingredients to make Oriental-style fish soup:
- 500 grams of fish heads
- 10 grams of galangal
- 5 grams of dried kafir leaves
- 5 grams of dried lemongrass
- 5 grams of ginger
- 1 unit of red onion
- 2 cloves of garlic
- 1 handful of coriander stems and roots
- 10 milliliters of soy sauce
- 10 milliliters of oyster sauce
- 10 grams of Coriander
- 100 grams of rice noodles
- 30 grams of Chinese roots
- ½ unit of Eggplant
- ½ unit of Paprika
- 80 grams of Orellanas (mushrooms)
- 1 pinch of salt
How to make Oriental Style Fish Soup:
- Get all the ingredients ready to make this typical Chinese fish soup. Some of the ingredients are rare spices and vegetables that you can buy at a supermarket or specialty Asian store.
- To make the base broth, in a pot add the fish heads (completely clean), the ginger, the galangal, the kaffir lime leaves, the lemongrass, the onion cut into pieces, the macerated garlic, the stems and the roots of the cilantro. Let simmer over low heat and covered for 40 minutes.
- After this time, remove the fish heads and boil for another 20 minutes over medium heat, uncovered.
- Tip: It is important to remove the heads in time to prevent the broth from being bitter
- Strain the fish broth and return to the fire. Then, add the aborigine cut into small cubes, the paprika in strips and the Orellana’s, also add a little salt and cook for 20 minutes.
- To finish preparing the Chinese soup, add the sauces, both soy and oyster, along with the rice noodles. Rectify flavor with salt if necessary and leave for 3 more minutes on the fire.
- Serve the broth and decorate the plate with Chinese roots and fresh coriander. This oriental-style fish soup has a very powerful flavor that you will love and it is also the perfect starter for an evening with Asian flavors that you can continue with a chicken teppanyaki.
